Posted by Callies Biscuits on
This is a recipe that I made for a South Eastern Wildlife Expo event earlier this year. We partnered with Lowcountry Creamery to create a vegetarian dish for the event. Since we wanted to use local ingredients, we used crème fresh from Lowcountry Creamery and oyster mushrooms from GrowFood Carolina to make this incredible mushroom gravy. This recipe was perfect for serving the masses at SEWE. It was packed with tons of flavor and supported our local farmers and purveyors.
- - 1 pound mushrooms, cleaned and chopped (stems removed and reserved for stock)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 tablespoons flour
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- ½ cup crème fraiche
- Salt and pepper to taste
- - Reserved mushroom stems
- 1 bundle fresh thyme
- 1 bundle fresh parsley
- Skins of garlic cloves and onion
- 4 cups water
How To Make the Stock:
- 1. To make the mushroom stock; add the mushroom stems, thyme, parsley, garlic and onion skins and water to a saucepan. Simmer on low for 1 hour.
1. Set a strainer over a large bowl and pour the stock into the strainer and discard the solids. You should end up with two cups of stock. Set stock aside.
How To Make the Mushroom Gravy
- 1. Add the olive oil to a sauté pan and heat to medium. Sauté the garlic and onions until tender, about 5 minutes.
1. Add the butter to the pan and stir until melted.
1. Add the flour and stir until everything is evenly coated. Slowly add in the mushroom stock, stirring constantly until the mixture is smooth and velvety. Add the mushrooms, fresh herbs salt and pepper to taste. Reduce the heat to low and simmer for 45 minutes. Stirring frequently.
1. After 45 minutes add the crème fraiche and stir to combine. Let simmer on low for another 15 minutes, stirring frequently. Remove from heat.
1. Serve immediately over Callie’s Buttermilk Biscuits and Enjoy!