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8
Recipes
Rich Beef Mushroom Gravy
• 1 tablespoon canola oil
• 1-1/2 - 2 tablespoons beef pan drippings
• 8 oz. shiitake mushrooms
• 8 oz. large white stufng mushrooms,
• 1 shallot, nely diced
• 1 cup beef stock
• 1 tablespoon cold unsalted butter
• 1 tablespoon Dijon mustard
• salt and freshly ground black pepper to taste
1. Prepare mushrooms. Rub with a clean towel to clean. Remove stems. Slice shitakes very thin.
Shred large white mushroom caps on a box grater.
2. Add 1-1/2 to tablespoons beef pan drippings to a heavy skillet
3. Sauté mushrooms and shallots over high heat. Cook uncovered until golden brown and all
mushroom liquid has evaporated.
4. Add beef stock and continue to cook until reduced by half.
5. Turn heat down to medium. Whisk in the butter and mustard and cook for 30 seconds, until gravy
is rich and smooth.
6. Taste gravy and add salt and pepper to taste.
7. Pour into the gravy boat to keep warm.
Chocolate Maple Syrup
• 1-1/2 cups maple syrup (Grade B)
• 8 oz. semisweet chocolate, nely chopped or
grated
• 1/2 stick (1/4 cup) unsalted butter, cut into
pieces, room temperature
• pinch sea salt
1. In a small heavy saucepan simmer maple syrup until hot.
2. Remove from heat, and whisk in chocolate, butter, and salt.
3. Simmer on low heat, whisking for 1 minute or until butter is melted and syrup is smooth.
4. Pour into the gravy boat to keep warm.
5. Serve warm Chocolate Maple Syrup warm over pancakes, wafes, cakes or dishes of delicious ice
cream.
6. Sauce can be stored in a sealed container and refrigerated for up to 2 weeks.
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