mushroom sauce recipe

Recipe video above. Mushroom gravy is excellent served over steak or chicken. Though ask an Aussie and they&#039;ll tell you the best use is over a schnitzel – preferably with rosti, though mash rates highly too!Gravy colour note: The deepness and richness of colour will depending on the beef stock you use. Generally speaking, a better stock will have deeper colour = darker (nicer!) -looking gravy.Makes: 3 cups (freezes perfectly too!)

Mushroom Gravy (easy, from scratch, no drippings required)

olive oil

/ 3 tbsp butter (, unsalted)

tsp garlic (, finely minced (~1 large or 2 medium cloves))

mushrooms

tsp salt

tsp black pepper

/ 2 tbsp butter (, unsalted)

tbsp flour (, plain / all-purpose)

beef stock / broth

Heat the olive oil in a large skillet over medium-high heat, then add butter and let it melt.

Cook half mushrooms: Add half the mushrooms and cook for 2 mins. Add half the salt and pepper, then continue to cook for another 2 mins until most mushrooms are becoming golden. Then add half the garlic and cook until mushrooms are fully golden, and remove to a plate.

Cook remaining mushrooms: Melt remaining butter, then cook remaining mushrooms per above (adding salt &amp; pepper partway through, and garlic towards the end). Remove to a plate.

Cook mushrooms:

Lower heat to medium. In the same skillet, melt the butter.

Add flour and stir continuously for 1 1/2 minutes so the roux doesn&#039;t burn. Don&#039;t worry if the mixture is a bit dry and sandy, it depends how much fat is left from the mushrooms.

While stirring, slowly pour in the beef stock. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.

Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency. Stir every now and then at first, then more regularly as the gravy thickens so it doesn&#039;t burn on the base of the skillet.

Stir in cooked mushrooms, cook for a further 1 minute. Taste and add more salt if needed (if using unsalted homemade stock, you will need more).

Pour into a gravy jug and serve with everything! It&#039;s particularly great and very Aussie poured over schnitzel with a side of rosti or chips! Otherwise serve with steak, simple pan-seared chops or chicken, sprinkled with salt and pepper before cooking.

Gravy:

One skillet recipe for a perfectly tender, melt-in-your-mouth sirloin steak topped with the most incredible creamy mushroom sauce.

Pan Seared Sirloin Steak with Mushroom Sauce

(4 ounces each) top sirloin steaks,

salt and fresh ground pepper (to taste)

butter (divided)

Italian Seasoning

garlic

baby portobello mushrooms (sliced)

beef broth

parsley (for garnish)

Prepare steaks by seasoning with salt and pepper.

Add 2 tablespoons butter, Italian Seasoning, and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.

Add steaks to skillet and cook until brown and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.&nbsp;Do not crowd the skillet - cook the steaks two at a time.

Remove steaks from skillet, set aside and keep covered.

FOR THE STEAKS

In the same skillet, add remaining 2 tablespoons butter and melt over medium-high heat.

Stir in sliced mushrooms and season with salt and pepper; cook for 2 to 3 minutes, or until just tender.

Pour in the beef broth and let cook for another minute.

Add half and half and continue to cook for 2 more minutes, or until heated through.

Plate steaks and top with mushroom sauce.

Garnish with dried parsley and serve.

FOR THE MUSHROOM SAUCE

Easy, creamy mushroom sauce for chicken with rich, savory garlic and herb flavors made in just 15 minutes. You&#039;ll be tempted to lick the plate clean when you serve chicken with mushroom cream sauce!

Easy Mushroom Sauce for Chicken Recipe

chicken breasts (thighs also work fine)

salt and pepper

Herbs de Provence (or Italian seasoning)

butter

mushrooms (sliced (about 1 cup sliced mushrooms))

chicken broth

heavy cream

dijon mustard

salt

black pepper

cheese

Preheat oven to 400 degrees.

Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).

In a large cast iron skillet (or other oven-safe skillet - see note), combine oil and butter over medium-high heat.

Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.

In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.

Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.

Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).

Spoon the mushroom sauce over the chicken and serve.

This chicken cordon bleu meatloaf is prepared perfectly in your air fryer and the creamy mushroom sauce simply puts it over-the-top. So delicious and beautiful!

Air Fryer Cordon Bleu Meatloaf with Creamy Mushroom Sauce

1½ lbs ground chicken

onion (finely chopped)

garlic (minced)

Dijon mustard

tbsp parsley (fresh, chopped, divided)

Panko bread crumbs (divided, ¼ cup for loaf, rest

unsalted butter (melted)

black forest ham

Swiss cheese

unsalted butter

oz mushrooms (fresh, sliced)

oz box Organic Cream of Mushroom Condensed Soup

milk

Parmesan cheese (grated)

¼ tsp black pepper (freshly ground)

In a large bowl, mix together the chicken, egg, onion, garlic, Dijon, 2 tbsp parsley, and ¼ cup Panko.

Place the chicken mixture on a rectangle piece of wax paper.

Flatten the chicken mixture into a rectangle that is approximately 8&quot;x12&quot; with a thickness of ½-inch.

Place the ham slices on the chicken mixture and then place the Swiss cheese on top of the ham.

Using the wax paper, begin rolling the meat mixture, starting at the short end of the rectangle.  Do this as you would roll a jellyroll.  Use your hands to help release the chicken mixture from the wax paper.  It will be sticky to the touch.

Form two aluminum foil slings by taking a large rectangle of foil, and folding in the sides.  Place them in a cross (perpendicular to each other) and then gently place the loaf on top of them.  Use your fingers to seal the sides and gently smooth the meat mixture across the loaf.

Use the slings to carefully lift the loaf and place it into the basket of your air fryer.  Cook at 400°F for 25 minutes.

Meanwhile, mix together the remaining ¾ cup of Panko with the melted butter and Parmesan cheese.  Once the 25 minutes is complete, open the basket, and carefully press the Panko onto the top and sides of the loaf.  Be careful, the loaf will be hot!

Close the basket and resume cooking for another 5 minutes.

Make the sauce by sauteeing the mushrooms in 2 tbsp of melted butter in a large saucepan over medium heat.  Stir in the condensed soup, milk, Parmesan cheese, salt, and pepper.  Stir until heated through.

Open the basket and check the internal temperature of the meatloaf, it should be at least 165° when inserted into the chicken mixture (not the ham or cheese).

Use the sling to remove the loaf from the basket.  Use a sharp knife to slice the loaf into 1-inch slices.

Arrange on a serving platter and pour the creamy mushroom sauce over the top.  Garnish with remaining chopped parsley.  Serve at once.

MAKE THE MEATLOAF

Hi guys!  This was fabulous and not difficult. I’ve made this twice using ground chicken and ground turkey. Both were delicious as written. Easy peasy quick in air fryer. Getting the panko to stick was a challenge but I honestly think that you could just skip it. The sauce was heavenly whether the piece had panko or not!  Another well done Loon recipe going into my favorites. Thank you!

Just tried this recipe! Omg! It was amazing!! Must try!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1579714978/rldvkmpxavu7d6qut2op.mp4

Instructions For Making Air Fryer Cordon Bleu Meatloaf have Kris and Welsey of "How To Feed a Loon" taking you through the easy-to-follow steps for making an amazing chicken meatloaf based off the iconic stuffed chicken dish and they even show you how to make an amazing creamy mushroom sauce to top the meatloaf with!

INSTRUCTIONS FOR MAKING AIR FRYER CORDON BLEU MEATLOAF

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