Koko - Here's the recipe. I liked it so much that I printed it out this morning and put it into my file folder of fav mushroom recipes. I used fresh Rosemary & Thyme and twice what the recipe called for. Instead of vegetable broth I used mushroom broth [Better than Bouillon brand of mushroom bouillon]. The recipe writer is talking about dehydrated morels -- I used fresh Morels. It took longer to make the gravy than to bake the biscuits.
And lastly -- my Sweetheart said without solicitation - "This is really good". So that's a keeper -- both my sweetheart and the recipe - HA!
Hey everyone - treat yourself. Spend some time in the woods! 😎
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Biscuits and Morel Gravy
Ingredients:
2 cups re-hydrated morels, chopped (around ⅔ cup dried morels)
4 tbsp butter
3 tbsp flour
1.5 cups vegetable broth
2.5 cups whole milk
½ tsp sage, preferably fresh, chopped
½ tsp rosemary, preferably fresh, chopped
½ tsp freshly ground black pepper
Salt + Pepper
Directions:
This recipe was made with dehydrated morels. I think it would also work quite well with fresh morels, but the preparation would be a bit different. Start by dumping your dehydrated morels into a vessel and then topping with boiling vegetable broth. Feel free to toss in a couple sage leaves or sprigs of rosemary if you have them on hand as well as a few cranks of black pepper. Put this in the fridge and let it sit overnight to rehydrate the mushrooms and steep into a hearty mushroom broth.
To start the gravy, melt 4 tablespoons of butter in a large skillet over medium heat. When the butter is melted, stir in 3 tablespoons of flour and the sage, rosemary, and black pepper. Allow this to cook, stirring regularly, until it is golden brown and smells delicious.
At this point, you can begin adding the milk and broth a bit at a time. Pour a half cup or so of one in and stir it up until it is uniform in texture. Then do the same with the other. Once you have a bit of gravy (maybe up a cup of broth and a cup of milk in there) you can add the chopped morels.
Continue adding milk and broth until they’re gone. If the gravy gets too thin, let it simmer off a bit of moisture. If it gets too thick, add a bit more milk. When you’ve got it where you want it, give it a taste and add salt and pepper if it needs it–the broth is quite salty, so you shouldn’t need to add much.
Serve over biscuits of any sort you like. I usually just make drop biscuits, and their somewhat dry nature works perfectly with a hearty gravy. Wouldn’t be bad over a piece of chicken or beef either.
