Mushroom Gravy with Port

Sometimes the way a particular day has unfolded dictates what's for dinner that night. For example, a good day filled with great deeds and motivation (aka 40 minutes on the elliptical), means we're very likely having grilled chicken and salad for dinner. Alternatively a day that's fraught with stress calls for comfort food at its finest - well it's a good excuse isn't it? (Obviously, you notice we don't do a lot of grilled chicken on salad.)

Fortunately yesterday wasn't a very stress filled day for me but it certainly was for Big Guy, so his dinner request included good old mashed potatoes, roast beef and a boatload of gravy to go with it. Seeing as we had a ton (no kidding) of beef left over from Monday night's party and if you've checked out the pictures you'll understand why, I had to come up with a special kind of gravy last night. That's the thing about doing a roast on the barbecue because all the good juices that would normally hang around in the pan to make gravy, stay in the meat - honestly though, I'm not complaining. 

Enter this lovely concoction loaded with onions, garlic and mushrooms and fortified with port. Of course you could use sherry, or marsala or even a rich dry red wine instead of the port but we just happen to have a good supply of the tawny version in our liquor cabinet at the moment.

Needless to say I'll let the picture speak for itself and tell you how incredibly awesome it is. 'Nuf said!

Mushroom Gravy with Port (from JBug’s Kitchen Antics inspired by myrecipes.com)

3 tablespoons butter

1/2 onion, finely chopped

2 cloves garlic, minced

8 ounces sliced mushrooms

3 tablespoons flour

1 – 10.5 ounce can French Onion Soup (I used Campbell’s)

1 cup water

2 tablespoons tomato paste

1/2 cup tawny port

Freshly ground black pepper

Melt butter in a sauté pan over medium heat. Add onion and cook until onion softens. About 4 minutes. Add garlic and sauté for another minute, then stir in mushrooms. Cook mushrooms until they release all their juices and start to brown – 5 or 6 minutes. Stir often. Sprinkle flour on top of vegetables and stir well to incorporate. Cook, stirring constantly for 2 minutes, then add French onion soup, water and tomato paste. Bring to a simmer and cook until thickened. Stir in port. Taste for seasoning and add black pepper as needed. Makes about 3 cups. 

A year ago - Impossibly Easy Lasagna Pie

Two year's ago - Pasta with Cauliflower, Anchovies and Courtons

Comments

[Lorraine]

Nothing beats a meat and potatoes dinner when in need of comfort, and the gravy (with port) the perfect way to finish it off. We are of like minds again my friend. I just made a grilled steak with Mushroom Sherry sauce!

[June]

Isn't that a scream? The Oregon coast will never be the same once we get together. LOL

[Lea]

Hunny, you made me laugh out loud again!
That gravy looks fabulous - I have never thought of using a can of french onion soup in a gravy - that is brilliant! On the to make list (minus the fruit of death paste [tomato], of course hehehehehe).

[June]

Good old Campbell's FO soup makes the absolute best gravy and don't feel bad about leaving out the tomato paste. It really just gives it better color. The flavor's already there. Course you could saute a little bacon along with the onion and mushrooms and really do a number on it.