Mushroom Gravy

Ah! A quick & easy with or without pasta favorite. Of course we love it over linguine or spaghetti, on another occasion I prefer it over rice.

Toppings are endless as well! Mozzarella & olives, peppers eggplant or as is.

One hour from prep to finish….

Mushrooms Wiped & sliced

Garlic Salt Pepper Parsley & Basil to taste

4 tbs Butter

Sauté on medium heat to tender

Add your favorite red tomato, I always have my gravy in freezer or you can easily add San Marzano tomatoes with seasoning. I’m known to add some seasoned bread crumbs for flavor (1/4 cup)

Adding wine is a desired palate choice.

Sauté 1/2 hour to 45 minutes as gravy thickens….


Mushrooms…. braised 

 Such a delight cascading over fish pork chicken or rice !

16 lg mushrooms 

1 green onion cut in 1/4 pieces

3 tbs EVO

2 tbs  butter

  Fresh parley to garnish & dress with salt & pepper to taste.

Hint of Nutmeg 

Wipe mushrooms with a damp cloth to remove any residue.

Trim bottom 1/4 inch

Cut in half

Warm pan add oil & mushrooms 

Toss adding butter slices and remaining ingredients 

Braise 3-5 minutes then simmer for 5 minutes covered 

Always a few dashes of white wine!

Roasted Pork Shoulder/mushrooms & chestnuts

Although the classic lasagna was the main event this holiday season I decided to raise the bar in  choice of entrée. Pork Roast easily prepared and delightfully enjoyed. Although 2 – 3 hours for insured cooking is required; the meat is self basted with  it’s layer of  fat.


1 Pork Shoulder

1 lb mushrooms cleaned & sliced 

1 lb chestnuts cooked & peeled

1 small onion

3 -4 garlic cloves

1 stick butter

salt & pepper to taste

2 cups chicken stock

Pre heat oven 425*

Trim fat from pork; season pork with salt pepper and garlic. Stab meat in several places and insert garlic slivers in openings. Place roast in large pan 20 minutes on one side and turn to other side for an additional 20 minutes. Reduce oven temperature to 350* and return to complete cooking.

In a saucepan combine mushrooms, butter, chestnuts and onion. Saute for 20 minutes and add stock. Bring to boil and remove from heat. Drizzle over pork, use a tent for slow cooking (300* 4 – 5 hours) or continue to cook uncovered for 2 1/2 – 3 hrs.

Let stand before carving at least 15 minutes. You might like to add a sprinkle of flour to thicken the sauce, I prefer it clear. Your choice ….

Slice and Enjoy!

Chicken Cordon Bleu

I love this quick recipe but, should you choose to pound and roll the cutlets; same recipe works ingredient wise. I prefer this method to save prep time.


2  boneless   chicken breasts

1 tbsp  Jack Daniels Old #7 mustard

garlic powder (optional)

2 tbsp mayonnaise

1/2 cup seasoned bread crumbs

6 – 8 slices Swiss cheese

8 -10 thin slices of hmm

prep time 15 minutes

pre-heat oven to 375*     

 Set  in baking dish and place into oven for approximately 40 minutes. While the chicken is cooking  you may prepare  sauce. I have a sauce which I use two versions of; with or without mushrooms..


1 cup milk

2 tbsp butter

dash nutmeg

1 tbsp Old # 7 mustard

2  tbsp flour ( quick mix)

1/2 tsp cut parsley

2 tbsp sherry or triple sec

1/2 lb clean sliced mushrooms

Clean & pat dry chicken breast; cut each breast in half. You could make thin slices should you choose to roll the chicken after layered with ham and cheese. This recipe is time-saving in the prep work simply by cutting the breast in half… rub breast with mustard and sprinkle with garlic powder. Layer cheese over one side followed by ham; then another layer of cheese. I’m not a cheese lover so a slice and a half works for me; it still oozesout! Cover with the other half of breast. Next, rub filled breast with mayonnaise on both sides; then coat with bread crumbs.

Cheesy or not your choice!


Chicken Cordon Bleu Sauce

Combine sauce ingredients in a small sauce pan and slowly cook without bringing to a boil.. Should you choose to add mushrooms; saute them in butter. Add to pre-heated sauce . When chicken is brown transfer to serving dish and garnish with sauce.



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