Biscuits with Chanterelle Mushroom Gravy and Chorizo Sausage

Biscuits with Chanterelle Mushroom Gravy and Chorizo Sausage

A gift of some wild, foraged chanterelle mushrooms and a bottle of smoked mustard was the inspiration for this amazing brunch dish. Borrowing from the southern tradition of biscuits and gravy as a starting point, I decided not to put sausage in the gravy but instead to use the mushrooms in the gravy with a little of the smoked mustard as a complementary flavor.

To make this delicious brunch, I used some of my homemade chorizo sausage which I had frozen into breakfast patties on some very light buttermilk biscuits then topped that with the mushroom gravy. Such great flavor! Other types of sausage should also work well in this recipe. I enjoyed this exactly as it is shown but next time I'll probably add a poached egg.

Click on the Titles below to find the recipes for

Buttermilk Biscuits

Chorizo Sausage

Mushroom & Mustard Gravy

• 2 cloves minced garlic
• 4 tbsp butter
• 1 1/2 tbsp flour
• salt and pepper to season
• 2 cups scalded milk
• 1 1/2 tbsp smoked mustard (or whole grain dijon mustard)
• 1 cup chanterelle mushrooms

Sauté the mushrooms in the butter and garlic for a few minutes, then remove them from the pan temporarily while you start the gravy.  Use a slotted spoon to remove them so that the butter stays behind in the pan. Add the flour and cook in the butter until it gets foamy; only about a minute or so. Slowly whisk in the scalded milk, stirring rapidly and constantly. Continue to cook until the gravy thickens. Season with salt and pepper and stir in the mustard along with the mushrooms. Cook for only another minute or so, stirring constantly until the mushrooms are reheated thoroughly.

Serve over the sausage and biscuits.

Biscuits with Chanterelle Mushroom Gravy and Chorizo Sausage

A gift of some wild, foraged chanterelle mushrooms and a bottle of smoked mustard was the inspiration for this amazing brunch dish. Borrowing from the southern tradition of biscuits and gravy as a starting point, I decided not to put sausage in the gravy but instead to use the mushrooms in the gravy with a little of the smoked mustard as a complementary flavor.

To make this delicious brunch, I used some of my homemade chorizo sausage which I had frozen into breakfast patties on some very light buttermilk biscuits then topped that with the mushroom gravy. Such great flavor! Other types of sausage should also work well in this recipe. I enjoyed this exactly as it is shown but next time I'll probably add a poached egg.

Click on the Titles below to find the recipes for

Buttermilk Biscuits

Chorizo Sausage

Mushroom & Mustard Gravy

• 2 cloves minced garlic
• 4 tbsp butter
• 1 1/2 tbsp flour
• salt and pepper to season
• 2 cups scalded milk
• 1 1/2 tbsp smoked mustard (or whole grain dijon mustard)
• 1 cup chanterelle mushrooms

Sauté the mushrooms in the butter and garlic for a few minutes, then remove them from the pan temporarily while you start the gravy.  Use a slotted spoon to remove them so that the butter stays behind in the pan. Add the flour and cook in the butter until it gets foamy; only about a minute or so. Slowly whisk in the scalded milk, stirring rapidly and constantly. Continue to cook until the gravy thickens. Season with salt and pepper and stir in the mustard along with the mushrooms. Cook for only another minute or so, stirring constantly until the mushrooms are reheated thoroughly.

Serve over the sausage and biscuits.