Mushroom Beef Gravy
Courtesy of the Mushroom Council and In Erika's Kitchen
2 lbs Baby Bella mushrooms, cleaned
1 lb ground beef
1 large onion, diced
1/4 cup dry sherry
2 Tbsp all-purpose flour
1 cup milk
1 cup beef broth (or water plus 1 packet Salt and pepper to taste)
Separate the stems from the caps of the Baby Bella mushrooms. Slice the caps. Put the stems into a food processor and chop finely.
In a large frying pan over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Add the onion and the chopped mushroom stems and cook about 5 minutes, until the onions are soft.
Pour in the sherry and stir until most of the liquid has boiled off.
Sprinkle the flour over the mushroom mixture and stir for a minute or two until it is well incorporated. Add the milk and broth, bring the mixture back to a boil, and turn the heat down. Simmer the mushroom gravy about 5 minutes more, or until the gravy has thickened and is creamy. If it’s too dry, add a little more broth or milk.
Season with salt and pepper to taste – if the broth was salty, you’ll probably want very little additional salt, and in any case you’ll want a good dose of pepper. Serve over warm biscuits or thick slices of toasted country bread.