Sparassis Biscuits & Gravy
Description
Not your grandma's biscuits-n-gravy! Rich & woodsy with a touch of sweet-n-heat.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Style
Serves
6-8
- 1/3 C. butter
- 1 lb. Cauliflower mushroom, cleaned and chopped
- 1 large shallot, minced
- 1 fresh green Thai chili, seed, veined and minced
- 1 t. sea salt
- 1/3 C. flour
- 1/2 t. dry thyme
- 2.5 C. milk
- 1/4 C. Marsala
- 2 T. grated Parmesan
- 1 pop can large buttermilk biscuits (or 8 home made)
- 1/4 C. Italian parsley, chopped fine
Methods/steps
- Saute the Cauliflower mushroom with butter in a large skillet over medium heat for 5 minutes or until the edges just barely brown.
- Add the shallot, chili and salt. Saute for 2-3 minutes.
- Sprinkle half the flour on top and stir in. Sprinkle on the rest of the flour and the thyme, and cook 3-4 minutes, stirring frequently.
- Raise the heat to medium high, and add the milk in several batches, stirring constantly. Add the Marsala, then sprinkle on the Parmesan and stir in.
- Bring the gravy to a strong simmer, lower the heat, and maintain a low simmer for 10 minutes, stirring fairly often.
- Bake the biscuits while the gravy simmers.
- Split biscuits in half and ladle gravy on. Top with parsley.
Additional Tips
Some people can have digestive upsets from under-cooked Cauliflower mushroom, or from older specimens. Make sure it is not yellowing much, and cook at least 10-15 minutes.
Reviews
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