Lately I have been running around like a chicken with its head cut off. So on one Sunday night after a late flight back I decided to eat one, a store bought rotisserie chicken that is. While I love the magic of store prepared foods it still isn’t home cooking. To add some flavor and kitchen love to this meal I whipped up my own gravy, gravy not out of a pouch, to bring together some fluffy egg noodles and veggies.
Looking around a fairly empty cupboard I pulled out a few essentials and pulled out the remnants of a box of mushroom from my fridge and some thyme.
Shopping List:
- 1 tblspn of salted whipped butter
- 5 mushrooms
- 1 large clove of garlic
- Left over onion
- a cup of water
- a small spoonful of chicken bouillon base
- few turns of cracked pepper
- a spring or two of fresh thyme or a couple small dashes of dried
- a small spoonful of cornstarch
Putting it together:
1. Slice up the mushrooms and run the garlic through a press
2. Heat the butter in a small skillet; throw in the mushrooms and garlic.
3. Immediately grate about a tsp of onion over the mushrooms and garlic. Stir frequently as to not let the garlic burn.
4. Once the mushrooms and garlic are golden pour in water, bouillon base, cracked pepper and thyme. Scrape any bits off the bottom of the pan. Bring to a simmer.
5. After the flavors come together (10 minutes) mix a small amount of water with the cornstarch so it is runny and not thick - and whisk into the pan.
6. Let thicken until it is a desired consistency.
Notes:
- The mushrooms should bring a darker color to the gravy and give it an earthy flavor
- Be careful with your bouillon, too much and it tastes artificial and salty. Know your base and add small bits at a time.
- You do not want the butter or garlic to burn, but a little golden color on the garlic is okay.
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