Josh Cohen Gravy Video Comparison - Mushroom gravy

Trying to recreate the "recipe" for the mushroom gravy where he roasted the vegetables first

Jennifer Larsen


AntoniaJames November 24, 2021
There is an article associated with the video I think you have in mind. In it, the author reports:

Roast the stock ingredients—yep, before you boil them. Give chopped onion, carrots, and celery, plus a standout ingredient (say, chicken wings or assorted mushrooms) a spin in the oven until deeply browned.

Simmer into the most flavorful stock, then save it for later. Add these roasted ingredients to a pot and cover with water. Bring to a boil, then simmer for 4 to 6 hours. Strain. Refrigerate for a few days. Or freeze for a few weeks, even months (months!).

Make a classic roux-and-stock gravy, on a moment's notice. Josh's go-to formula: 2 tablespoons fat (such as butter) + 2 tablespoons flour + 1 cup stock = gravy. Season with salt to taste and, well, that's it. This, too, can be done in advance: Just keep in the fridge for a few days before the holiday, then rewarm gently on the stove.

Here is the link:

I hope this helps.

I'm glad I found this, too, as it is a wonderfully helpful resource. I've saved it for future reference!

Happy Thanksgiving! ;o)
Jennifer L. November 26, 2021
Thank you!!!!!!! This is exactly what I was looking for - can't wait to make it
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