Black trumpet mushrooms are prized for their rich flavour, making them an excellent choice for a savoury gravy sauce. A different way to elevate your Easter turkey dinner. Here's a recipe for a delicious black trumpet mushroom gravy sauce:
Black trumpet mushroom gravy sauce
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Category
Black Trumpet Mushrooms
Cuisine
Worldwide
Servings
4
Prep Time
30 minutes
Cook Time
20 minutes
Black trumpet mushrooms are prized for their rich flavour, making them an excellent choice for a savoury gravy sauce. A different way to elevate your Easter turkey dinner. Here's a recipe for a delicious black trumpet mushroom gravy sauce:
Ingredients
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1 cup Fresh or dried black trumpet mushrooms
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2 tablespoons olive oil or butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 cups vegetable or chicken broth
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1/2 cup heavy cream or alternative (such as coconut cream for a dairy-free option)
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2 tablespoons all-purpose flour or cornstarch (for thickening)
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Salt and pepper to taste
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Optional: fresh herbs like thyme or parsley for garnish
Directions
FRESH - Mushrooms preparation
Clean the black trumpet mushrooms by gently brushing off any dirt or debris with a soft brush or cloth. Trim the ends if necessary. Avoid washing them as they can absorb water.
DRIED - Rehydrate the mushrooms ( If you use dried instead fresh)
Place the dried black trumpet mushrooms in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are fully rehydrated. Once rehydrated, drain them, reserving the soaking liquid, and chop them into smaller pieces.
Prepare the sauce:
In a skillet or saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until they are soft and translucent, about 3-4 minutes.
Add the mushrooms:
Add the rehydrated and chopped black trumpet mushrooms to the skillet, stirring them with the onion and garlic mixture. Cook for another 2-3 minutes to allow the flavors to meld.
Thicken the sauce:
Sprinkle the flour or cornstarch over the mushroom mixture, stirring continuously to coat the mushrooms evenly. Cook for an additional 1-2 minutes to cook off the raw taste of the flour.
Add broth and cream:
Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 5-7 minutes, allowing the sauce to thicken. Then, stir in the heavy cream or alternative, continuing to simmer for another 2-3 minutes until the sauce has reached your desired consistency.
Season and serve:
Taste the gravy sauce and adjust the seasoning with salt and pepper as needed. If the sauce is too thick, you can thin it out with a bit of the reserved mushroom soaking liquid or additional broth. Serve the black trumpet mushroom gravy sauce hot, garnished with fresh herbs if desired.
Recipe Note
Optional: fresh herbs like thyme or parsley for garnish.
This flavorful gravy sauce pairs wonderfully with roasted vegetables, mashed potatoes, rice, or as a topping for steaks and other protein dishes. Enjoy!