Portobello Mushrooms with a Mushroom Garlic Gravy
1 Package of Sliced Mushrooms, preferably portobellos
2 Teaspoons Lemon Juice
Butter or fat drippings
1 Tablespoons Minced Garlic, I used a pre-minced refrigerated tube version
1. Saute the mushrooms in about 1 tablespoon of butter or drippings, lemon juice, and 1 teaspoon minced garlic. Saute on medium-high until browned yet still firm. Drain mushrooms on a napkin and set aside.
2. In pan add a little extra butter, about 1 table spoon more to the leftover browned bits. Add the rest of the garlic and about 1 to 2 tablespoons of flour. Whisk until fully incorporated and all lumps of flour are broken down. Add about 1 cup of milk and continue to whisk until the gravy comes to a boil. Add salt as desired, about 1/2 teaspoon. Boil until the gravy is to desired thickness adding milk for a thinner viscosity. Allow the gravy to cool slightly and it will continue to thicken.
3. Serve gravy over drained mushrooms for a savory meat free dish.
Part of the Homestead Barn Hop