I love mushroom gravy. A gravy without mushrooms is uninteresting. Opinions may differ on this, but I feel a good gravy is packed with mushrooms.
I began making mushroom gravy for Thanksgiving several years ago. The recipe was adopted from Emril Live (he made the gravy on an open face sandwich).
At that time, I sat in front of the TV with a notebook and wrote down the recipes that were being demonstrated on the Food Network.
This recipe came to life one weekday evening when the infamous question was posed to Hussein; “what do you want for dinner?”. He of course responded with “whatever”.
I had picked up some beautiful mushrooms from the farmers market and wanted to incorporate them somehow. But the only thing my mind would allow me to make with them was my favorite mushroom gravy!
*Tip: I recommend dry roasting your mushrooms. This simply means, placing them in a pan and allowing the liquid to evaporate from the mushrooms before adding fat or oil to the pan. This really helps intensify the mushroom flavor and helps with the consistency of the gravy 🙂
Here is the recipe to my Chicken in Mushroom Gravy
- 4 large skinless boneless chicken breasts (can use thighs)
- 4 cups cleaned and chopped mushrooms of your choice
- ½ cup diced carrots
- ½ cup diced celery
- ¼ cup minced shallot or white onion
- 2 tablespoons fresh minced garlic
- 1½ teaspoons each of fresh rosemary, thyme and sage, chopped
- 1¼ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon ground Cayenne pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ cup heavy cream
- 1 cup low sodium chicken stock or water
- 4 tablespoons unsalted butter, separated
- 2 tablespoons all purpose flour
- parsley for garnish
- Pound chicken into ¼ inch thickness
- Season chicken with salt and pepper
- In a large skillet, melt 2 tablespoons butter in pan and cook chicken until lightly browned
- Remove chicken and remaining juices from the pan. Set aside
- In the same pan, dry roasted the mushrooms for 5 minutes. The mushrooms will shrink.
- Add remaining 2 tablespoons butter and all purpose flour. Saute for 2 minutes
- Next add the shallot, garlic, carrots, celery, spices and the fresh herbs. Cook until tender
- Mix in the heavy cream, water and stir well.
- Return the chicken and juices into the pan and allow to simmer until gravy is thickened.
- Taste and season as needed. Garnish with parsley
- Enjoy 🙂