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A question about a recipe: Vegetarian Mushroom Thyme Gravy

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I have a question about the recipe "Vegetarian Mushroom Thyme Gravy" from sticksnscones. I'm going to make my own vegetable stock for this. What vegetables, herbs, etc. should I use in making stock for this? Thanks so much, everyone. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 1 year ago
8 answers 597 views
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Monita

Monita is a Recipe Tester for Food52

added over 1 year ago

Here are two good recipes for vegetable stock:
http://www.food52.com/recipes...
http://www.food52.com/recipes...

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 1 year ago

Thanks, Monita. Do you think it would be overkill to add a few dried mushrooms + some mushroom stems as well? Also, how long does vegetable stock hold in the fridge, i.e., how far in advance can I make it? I'm thinking about making the gravy on Tuesday evening. Thanks again. ;o)

Monita_photo
Monita

Monita is a Recipe Tester for Food52

added over 1 year ago

I don't think it's overkill to add the mushrooms; always a nice flavor. The stock will keep in the fridge 4-5 days. If you want to make it a week or more in advance, then freeze it and thaw it on Monday so you can make your gravy Tuesday

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 1 year ago

Okay, great, thanks. I'll probably make the stock on Friday evening, so that will work out fine. How far in advance do you think I can make the gravy? Do you think it would freeze well? If so, I'd probably make it over the weekend, given that I'll be busy with client work until Wednesday afternoon (so all prep must be done in the evening or very early in the morning). Thanks so much. ;o)

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Monita

Monita is a Recipe Tester for Food52

added over 1 year ago

I've never frozen gravy - always make it same day as turkey. Maybe there are other things you can do in advance to save time -- pie dough can be made in advance and frozen

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 1 year ago

Well, what do you know! Marian's post last week addresses this (though not specifically this recipe) on point: http://www.food52.com/blog... I'll be adding the cream (in this case, a thick homemade almond milk) when I reheat it, so I don't think there should be any problem. Thanks so much. ;o) P.S. I'll report back on the results late next week.

Scan0004
added over 1 year ago

Here's one that uses mushrooms that would give you an idea of proportions -- http://www.thekitchn.com.... (AJ, your questions are always so fruitful!)

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 1 year ago

Thank you, Susan. That recipe looks quite useful! I appreciate your finding it and posting the link. ;o)

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