Mushroom and Sun-dried Tomato Gravy
by James Belardo
Inspired by the subtle earthy taste of cremini mushrooms, the sweetness of the sun-dried tomatoes create a versatile and winning combination! We were struggling whether to call this a sauce or a gravy, but since we can use this to slather over succulent meat we decided on gravy. Works well with Portobello mushroom ravioli, pasta like linguine or tagliatelle (see our Shrimp in Mushroom and Sun-dried Tomato Sauce recipe) and even for meat such as Chicken Involuting or cutlets.
12-24 cremini mushrooms, stems diced and buttons sliced
1/2 cup sun-dried tomatoes, sliced
2-3 cloves garlic, diced
8 tbsp unsalted butter
2 cup Chicken stock (try our homemade version)
Peperoncino Fiocchi (hot pepper flakes) – optional
Salt and Pepper – to taste (but you probably do not need it!)
Chicken involtini or cutlets
Veal involtini or cutlets
Pork involtini or cutlets
11. Taste stock and add salt and pepper to taste (which you should NOT need to at all).
12. 5 minutes before done add chopped flat-leaf parsley.
Pour gravy onto the meat or the pasta and dress with fresh flat-leaf parsley.
The Grape Gourmet
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