Crispy Sage Onion Mushroom & Gravy

Inexpensive and Easy Celebration Comfort Food with Gravy that everyone can enjoy, vegan / plant based or otherwise. (Gluten Free too)
I'm partnering with the Mushroom Council and taking you on a flavorful journey with this Crispy SAGE & ONION PORTOBELLA paired with Sweet Potatoes and a lustrous Shallot Herb Gravy that I’m coining “Coffee Pot Gravy”. Making good use of the coffee maker and using its burner to keep things warm when guests are over.
This is a festive season’s flavor triumph. A great Fall/Autumn/Holiday delight. Earthy tones and perfectly crisped Portobello mushrooms meeting the rich sweetness of velvety sweet potatoes, all elevated by a shiny-glassy, aromatic shallot gravy. And for that unexpected twist, we'll be crafting spicy candied pecans, offering a delightful balance of flavor and crunch with just the right kick. So, grab your apron, and let's dive into this culinary masterpiece together!

Check out https://www.mushroomcouncil.com/

Want to work with me: https://dereksarno.com/

CRISPY SAGE & ONION PORTOBELLA with Whipped Sweet Potatoes and Shallot Herb Gravy

SWEET POTATO MASHERS

Ingredients:

6 medium Sweet Potatoes, peeled and cut into large chunks
1 large White Masher potato, peeled and cut into large chunks
2 Tablespoons Butter
1 teaspoon Fresh Thyme, chopped
Salt & Pepper, to taste
Instructions:

Boil the peeled potatoes until fork-tender and can easily break apart.
Strain potatoes into a colander, reserving the liquid for cooking mushrooms.
Add vegan butter, salt, pepper, and chopped fresh thyme to the potatoes.
Whip vigorously with a potato masher until smooth. Set aside for service.

CRISPY PORTOBELLO MUSHROOM & SAGE

Ingredients:
4 Medium – Large Portobella mushrooms (trim tips and stems for a flat round shape)
1 large onion, sliced into 1 cm thick rounds
1 teaspoon Butter, vegan
3 cups water for boiling
3/4 Cup Rice Bran Oil or veg oil for frying
4 – 8 Fresh Sage Leaves
Salt and Pepper to taste
Instructions:
Onions: Melt butter in a hot cast iron skillet. Sear each onion on both sides for 2 minutes to develop color. Set aside.
Mushrooms: Boil water in a medium sauce pot. Add Portobella's and boil for 3-5 minutes. Drain, cool, and pat dry. Reserve the boiling liquid for the gravy.
Secure a sage leaf on top of each mushroom with some moisture. Dredge in cornstarch.
In a skillet, add enough oil to cover the bottom with a bit extra. Fry mushrooms for about 2+ minutes on each side until golden brown.
COFFEE POT SHALLOT GRAVY

Ingredients:
5 Shallots, peeled and julienne cut
6 -8 cups broth (or reserved liquid from Mushrooms and potato)
1 tablespoon vegan butter
2 shots of Sherry
1 tablespoon vegan bouillon (optional)
1 tablespoon corn starch + 3 tablespoons water (for slurry mixture)
1 teaspoon black pepper
3 Sprigs Fresh Thyme
1 Sprig Fresh Rosemary
3-5 sage leaves
1 cap full of Browning (color) seasoning (optional)
Instructions:
Heat a sauce pot on medium-high. Sauté shallots until they start to caramelize.
Add fresh herbs, pepper, and cook for 1 minute.
Add Sherry and reduce for 1-2 minutes.
Pour in 6 cups of broth and bring to a boil.
Add cornstarch slurry to thicken, simmering to cook off the starch.
Optionally, add browning sauce for color, stir, strain into a coffee pot, and keep warm.
NINJA STYLE NUTS / SPICY CANDIED PECANS

Ingredients:
2 Cups Pecans or Walnuts
3 Tablespoons Agave or maple syrup
½ teaspoon Cayenne
Pinch of salt
Instructions:
Preheat oven to 200c/400f (fan/convection).
Spread nuts evenly on a parchment-lined baking sheet.
Drizzle with agave and season. Heat in 2-3 minute intervals, stirring each time.
Remove from heat, allow to cool, and serve.

Видео Crispy Sage Onion Mushroom & Gravy канала Derek Sarno