Quickest Madeira Mushroom Gravy Recipes

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
• Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

Steps:

• Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

Steps:

• Heat the oil in a frying pan. Add the shallots, carrot, thyme, bay leaves and dried mushrooms and fry over a medium heat for 5-7 mins or until deep golden brown. Scatter over the sugar and cook until beginning to caramelise. Stir in the flour and combine well, then add the miso, balsamic vinegar, tomato purée and madeira and cook for 2 mins. Pour over the stock a little at a time, stirring as you go.
• Simmer everything together, uncovered, for 30 mins or until you have a fairly thick gravy. Sieve into a clean saucepan. Season to taste and warm through when ready to serve. Leave to cool completely, then freeze for up to three months or chill for up to three days. Reheat thoroughly in a pan to serve.

Steps:

• Heat olive oil in large saucepan; add onion. Sauté until golden. Add mushrooms; sauté until soft. Add Madeira, rosemary, gravy, chicken broth, and whipping cream. Simmer 5 minutes, whisking constantly. Season with salt and pepper.

Steps:

• Heat oil and add flour. Cook until flour is nut brown.
• add mushrooms and stock and stir for 2 - 3 minutes Then leave over a gentle heat for for 10 minutes.
• Add soy and sherry/madeira.
• Serve.

Steps:

• In a medium saucepan, bring turkey gravy to a boil over medium-high heat; immediately reduce to a simmer.
• Meanwhile, heat butter and olive oil in a medium skillet over medium heat. Add shallots and cook, stirring, until soft and translucent, about 2 minutes. Add mushrooms and cook, stirring, until softened, about 5 minutes.
• Stir in Madeira and bring to a boil. Cook until Madeira is reduced to about 2 tablespoons; stir in thyme and season with salt and pepper. Stir mushroom mixture into simmering gravy; serve.

Steps:

• Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté neck, giblets, and onion until well browned, 10 to 15 minutes. Add remaining stock ingredients and simmer, uncovered, until liquid is reduced to about 4 cups, about 45 minutes. Pour stock through a fine-mesh sieve into a bowl, discarding solids. Skim off and discard any fat.
• Skim fat from pan drippings (while turkey stands) and reserve fat. Straddle roasting pan across 2 burners, then add Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until liquid is reduced by about half, about 4 minutes, then add to giblet stock.
• Heat 3 tablespoons reserved turkey fat (if you have less, use butter to make up difference) in a 3- to 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then reduce heat and simmer, stirring frequently, 5 minutes. Add cream and simmer, stirring frequently, 10 minutes. Pour sauce through a fine-mesh sieve into a sauceboat or serving bowl and season with salt and pepper.

Steps:

• In a large saucepan, bring stock to a low boil over medium heat; cook until reduced by half, about 30 minutes.
• Meanwhile, place porcini in a small bowl, and cover with boiling water. Let soak until porcini are soft, about 10 minutes. Remove porcini, and gently squeeze out excess water; finely chop. Set aside.
• Heat butter in a medium saucepan over medium-high heat until foamy. Add white mushrooms, and season with salt and pepper. Add reserved porcini. Cook, stirring, until white mushrooms are soft, about 10 minutes.
• Sprinkle flour over mushroom mixture, and cook until flour starts to brown, a few minutes more. Add wine; deglaze pan, scraping up browned bits on bottom and sides with a wooden spoon.
• Stir stock into mushroom mixture. Bring to a gentle simmer over very low heat, and cook until thickened slightly, about 30 minutes. If gravy thickens too much, thin with a little water or stock. Season with salt and pepper; serve hot.

Steps:

• Combine water, 2 tbsp butter and lemon juice in a saucepan, bring to a boil and reduce heat to low and add mushrooms, cover and cook 5 minutes Pour off the fat from the roasting pan.
• Add 1/4 cup butter to the pan and place over medium high heat, stir butter to melt and add the onions, saute until transparent Drain mushroom liquid and add to the pan.
• Add beef broth, tomato paste and madeira wine, blend well.
• Stir in the mushrooms and flour.
• Stir until the gravy is slightly thickened.
• Season to taste Serve.

Steps:

• Gradually mix the madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.

Steps:

• Pour the turkey drippings from the pan through a strainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, and add enough turkey or chicken stock to make 2 1/2 cups. Place pan over high heat, and deglaze it with Madeira. Strain pan mixture into measuring cup.
• Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a wooden spoon. Add flour, and cook until a dark golden brown, 2 minutes, stirring with a wooden spoon.
• Remove saucepan from heat, and whisk in stock-Madeira mixture and heavy cream. Return to heat, and gradually bring sauce to a boil, whisking steadily. Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes. Add salt and pepper to taste.