Mushroom Gravy (with Roo Skewers)

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Finally got around to writing this recipe up…

The other night I had some kangaroo skewers and a heap of mushrooms, ready to be used. I’d heard about mushroom gravy before, so I decided to give it a go myself.

Ingredients:

  • Veggies (I used squash, carrot, bok choy, lettuce)
  • 2x kangaroo skewers
  • Noodles (I used “Singapore noodles”
  • Mushrooms
  • Flour
  • Garlic
  • Stock

Tools:

  • Frying pan
  • Pot
  • Tongs
  • Kitchen spoon

Method:

  1. Cook veggies (in my case, all but the lettuce of course – that was just arranged on a plate at the end instead)
  2. What I SHOULD have done was cook the skewers first so I could use the juices from them in the gravy. Also, because I hadn’t cooked kangaroo skewers before so knowing when they were ready to eat while they were cooking in the gravy was a bit tricky. Using the gravy as the cooking “liquid” made it keep reducing as well, so I had to keep adjusting the flour-to-stock/water ratios (created higher possibility of lumps)… Ah well, live and learn.
  3. After making gravy and cooking skewers, cook noodles by adding them to pot of boiling water and letting them sit for a few minutes.
  4. Dish up onto a plate and serve. It was delicious.

How to Make Gravy (yes, I had part of the Paul Kelly song trying to play in my head while doing this – trouble is, I couldn’t remember most of the song…)

I used this recipe. (I swear I’m not being paid by taste.com or anything – they just have a lot of simple, easy-to-follow recipes – with minimal fancy ingredients that I don’t have/ need – on there.)

  1. Heat oil in frying pan, add mushrooms and garlic and cook until mushrooms are browned
  2. Add flour and cook, stirring, for 1 minute.
  3. Slowly add stock, stirring constantly to prevent lumps.
  4. Cook, stirring, for about 3 minutes or until mixture boils and thickens into gravy.
  5. Season with salt and pepper; adjust liquid quantity to achieve required consistency.

 

Recently I also saw another recipe for mushroom gravy that had a couple of extra ingredients, like tomato sauce, soy sauce and onion. It was Adam Liaw’s recipe in the Sunday Life magazine (02/04/17). He also had serving suggestions of what to try with the gravy… I’ll have to road test his version the next time I have mushrooms!

 

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One thought on “Mushroom Gravy (with Roo Skewers)

  1. Pingback: Burger patty creations (& 2nd mushroom gravy recipe) | myzania

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