SKILL LEVEL: Apprentice
PREP: 5 minutes
COOKING: 20 minutes
MAKES: 2 to 4 servings
PAIRS WELL WITH: Tender Shoveltusk Steak , rustic bread
SKILL LEVEL: Apprentice
PREP: 5 minutes
COOKING: 20 minutes
MAKES: 2 to 4 servings
PAIRS WELL WITH: Tender Shoveltusk Steak , rustic bread
Traditionally crafted using thin shavings of the enormous fungi of Zangarmarsh, this savory dish has been adapted to work with more common varieties of mushrooms. Despite the small change, it remains a flavorful accompaniment to any main course.
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
10 ounces button mushrooms, cleaned and sliced
1 clove garlic, minced
Salt and pepper to taste
1 teaspoon dried thyme (or 1 /2 tablespoon fresh)
2 tablespoons flour
1 1 /2 cups beef stock
1 tablespoon Worcestershire sauce
1. Melt 2 tablespoons of the butter and the olive oil in a medium frying pan over medium-high heat. Add the sliced mushrooms and carefully stir. Cook for several minutes, until the mushrooms have absorbed most of the butter and have shrunk down some.
2. Make a small well in the middle of the pan, and add the remaining butter and minced garlic, followed by the salt, pepper, and thyme. Continue to stir for another 10 minutes or so, during which time the mushroom will put off a lot of liquid. Cook off most of that liquid, then dust with the flour, stirring until there are no visible clumps left. Add the stock and Worcestershire sauce, and cook for five more minutes until the gravy has thickened. Remove from heat and serve.