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mushroom and pancetta gravy

Like I said in yesterday's post - Friendsgiving happened last Sunday. I made a couple of dishes including a blackberry cornbread, cauliflower mash and a brown butter apple pie. I also made this really good mushroom and pancetta gravy that got scooped up very quickly. I was not going to post this recipe because I did not get a lot of pictures, but everyone at friend giving has emailed/called/texted to request the recipe - a few of them took some leftover home to share with other friends and those friends are also requesting the recipe.

So even though these are not the greatest pictures (ever), the recipe is worth it, so I am gonna share it.

mushroom and pancetta gravy
mushroom and pancetta gravy
mushroom and pancetta gravy
mushroom and pancetta gravy

A few things about the recipe - the shallot is a must. I am having a moment with shallot so I am tossing it in everything and wondering why I waited so long to add them to my dishes. About pancetta, if you cannot get your hands of pancetta, bacon will do. Just mince it finely before adding to the mixture. With the chicken stock, warm it up in the microwave before adding it to the gravy mix - I did not do that because I was in a rush, if you , do it. If not, it does not have much effect on how good this gravy turned out. 

To go with the gravy, I made a jalapeno goat cheese cauliflower mash and the combination of the mushroom and pancetta in the gravy combined with the jalepeno and goat cheese - match made in food heaven. My friend "S" brought a traditional mashed potato and it paired well with the gravy - so basically whatever form of matched potato you choose to serve - paired with this gravy - it's money (yes, I just said that).

Oh how can I forget serving this over biscuits - it is so good.

What you need

  • 1 shallot, finely diced 
  • 1 clove of garlic, finely diced
  • 1/2 stick of butter
  • 1/2 onion. finely diced
  • 1 cup mushroom, roughly chopped
  • 2 oz pancetta
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoon marsala wine or white wine
  • 1 1/4  cup chicken stock

How to

Heat butter in a medium sauce pan over medium heat. Add shallot, onions, garlic, mushroom and sautee until soft (about 5 minutes). Add salt and pepper; Then Whisk flour into the mixture till the vegetable is fully coated, add in the wine and stir until wine is cooked through (2 to 3 minutes).

Pour chicken stock into the mixture, bring to a boil and cook for 5 minutes.

Serve with mashed potato (or over biscuits)

mushroom and pancetta gravy
mushroom and pancetta gravy