Pour the milk into a medium saucepan and warm gently on low, stirring occasionally.
In a separate pan, sauté mushrooms in 1 tablespoon of melted butter until browned and soft, about 5 minutes. Remove with a slotted spoon and pulse in a food processor until minced. Set aside.
Add the remaining butter to the pan and melt. Whisk in the flour, 1 tablespoon at a time, until the roux is thick and smooth.
Slowly add the warm milk to the roux, whisking as you go to avoid lumps. Cook on low heat until the gravy is thick.
Stir in the mushrooms, salt and peppers. Serve warm over biscuits.
3 cups milk
3 oz. sliced baby bella mushrooms
1 Tbsp. unsalted butter, melted, plus 4 Tbsp. unmelted
¼ cup white all-purpose flour
Salt and freshly ground black pepper to taste
Freshly ground red pepper to taste
3 oz. sliced baby bella mushrooms
1 Tbsp. unsalted butter, melted, plus 4 Tbsp. unmelted
¼ cup white all-purpose flour
Salt and freshly ground black pepper to taste
Freshly ground red pepper to taste
This article appears in Nov 1-30, 2011.