Portobello Mushrooms with a Mushroom Garlic Gravy

At the first of the week our local grocer discounts produce that has just simply not sold, such as over ripe bananas, veggie/fruit dips, and overstock produce. One of our favorite buys is the overstock mushrooms, so now the fridge has a beautiful pack of large sliced portobello mushrooms and a big imagination plus a stocked fridge. So why not veggies covered in a gravy, yum! The lemon juice used to saute the mushrooms adds a nice acidity to balance the rich butterness of the gravy, extra yum!

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
Milk
Flour
Salt

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

Farm Girl Friday

Lil' Suburban Homestead