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 mushroom spread / gravy for chodah

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PostSubject: mushroom spread / gravy for chodah   Tue Jan 24, 2012 1:11 am

10 portobello musrooms
3 shallots minced
1 clove of garlic roasted
XVOO
salt and pepper to taste
1 cups sherry cooking wine
1 tablespoon lemon juice
1 tablespoon fresh cilantro
pinch of dried sage
4 cups of water
corn starch slurry- http://culinaryarts.about.com/od/sauces/ht/slurry.htm
1 pinch crushed red pepper
1 TSP Paprika
2 TSP onion powder
1 cup heavy cream

slice the mushrooms very finely, get a pan almost hot than add shallots mushrooms garlic, brown the mix than add the sherry lemon juice and 2 cups water, reduce and cook out the alchohol, add the crushed red pepper paprika, and onion powder when it reduces to 1/10th % of original liquid add 1 cup of water and reduce after the liquid has reduced to 50% than take off the heat and place into a blender or food proccessor. blend till smooth adding your dried sage cilantro and salt and pepper and water. once smooth you take it out of the blender or food prossessor and treansfer it to a pot it should be very much like a broth. bring it to almost a boil than add your heavy cream and slurry. slowly add your slurry 1 tablespoon at a time, you can overdo this! and you wont be able to add anything to correct it! so be carefull.

to make this a solid all you need is to add 1 tablespoon of agar agar and you can make it almost like a jelly.



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