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.

reade more... Résuméabuiyad

Leftover Turkey Mushroom Turnovers

So I was left at home alone for dinner one evening this past week and had to pull together something for a meal for one. Leftovers in the fridge included some leftover turkey and gravy as well as the remnants of the excellent, rich gravy that we served with it. Just a few button mushrooms remained in the package in the fridge as well as a single sheet of thawed frozen puff pastry that remained from a dessert experiment. I pulled it all out and quickly threw together two of these turnovers in just a few minutes.

About a half hour later I had eaten the first one and couldn't resist scarfing down the other right after. They were so delicious. With Thanksgiving in Canada coming up in a couple of weeks and in about a month for our American friends, this is definitely an easy must-try meal idea for all that leftover turkey after the celebrations are over. I know I will be making this again for our family; I just have to be sure to make enough.

 2 twelve inch square sheets puff pastry cut in half

Make an egg wash by whisking together:

1 egg
2 tbsp water



Mix together:

1 1/2 pounds diced leftover turkey
1 cup sliced mushrooms
1 1/3 cups cold leftover gravy

Divide the turkey filling evenly between the four pieces of puff pastry, spooning it onto one side of the pastry. Brush all of the edges of the pastry with the egg wash, then fold the other half of the dough over the filling. Fold the edges back over themselves and press down to seal. Place the turnovers on a parchment paper lined baking sheet and chill them for 15 minutes before brushing the tops with egg wash and popping them into a preheated 400 degree oven for about 20-25 minutes until evenly golden brown.

Great served with cranberry sauce and some roasted root vegetables.

So I was left at home alone for dinner one evening this past week and had to pull together something for a meal for one. Leftovers in the fridge included some leftover turkey and gravy as well as the remnants of the excellent, rich gravy that we served with it. Just a few button mushrooms remained in the package in the fridge as well as a single sheet of thawed frozen puff pastry that remained from a dessert experiment. I pulled it all out and quickly threw together two of these turnovers in just a few minutes.

About a half hour later I had eaten the first one and couldn't resist scarfing down the other right after. They were so delicious. With Thanksgiving in Canada coming up in a couple of weeks and in about a month for our American friends, this is definitely an easy must-try meal idea for all that leftover turkey after the celebrations are over. I know I will be making this again for our family; I just have to be sure to make enough.

 2 twelve inch square sheets puff pastry cut in half

Make an egg wash by whisking together:

1 egg
2 tbsp water



Mix together:

1 1/2 pounds diced leftover turkey
1 cup sliced mushrooms
1 1/3 cups cold leftover gravy

Divide the turkey filling evenly between the four pieces of puff pastry, spooning it onto one side of the pastry. Brush all of the edges of the pastry with the egg wash, then fold the other half of the dough over the filling. Fold the edges back over themselves and press down to seal. Place the turnovers on a parchment paper lined baking sheet and chill them for 15 minutes before brushing the tops with egg wash and popping them into a preheated 400 degree oven for about 20-25 minutes until evenly golden brown.

Great served with cranberry sauce and some roasted root vegetables.

reade more... Résuméabuiyad