From the kitchen
Camel Milk Mushroom Gravy
A mushroom-rich gravy thickened with flour and stock, then rounded with camel milk for a lighter creamy finish.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 tbsp (42 g) unsalted butter
- 8 oz (225 g) cremini mushrooms, finely chopped
- 3 tbsp (24 g) all-purpose flour
- 2 cups low-sodium beef or vegetable stock
- 3/4 cup pasteurized camel milk
- 1/4 tsp fine salt, plus more to taste
- 1/4 tsp ground black pepper
Method
- Melt butter in a wide heavy saucepan over medium-high heat. Add mushrooms and cook for 8 to 12 minutes, stirring occasionally, until their released water evaporates and they begin browning.
- Reduce heat to medium-low. Sprinkle flour evenly over the mushrooms and cook, stirring, for 2 minutes to incorporate it with the butter and remove raw flour flavor.
- Whisk in about 1/2 cup stock until smooth, then add the rest gradually, stirring and scraping the bottom.
- Bring to a gentle simmer and cook 5 to 7 minutes, stirring often, until the stock base thickens and the flour is cooked.
- Lower heat and stir in camel milk. Warm for 2 to 3 minutes, stirring, without a hard boil. Season with salt and pepper after tasting the stock's saltiness.
- Serve warm. If thicker than desired, stir in hot stock 1 tablespoon at a time; it continues thickening as it stands.
Cook with confidence
Before you start
Brown before flour
If mushroom water is still pooled in the pan, continue cooking before adding flour. That stage develops the gravy's flavor.
Stock choice
Beef stock gives a roast-style gravy; vegetable stock keeps the mushroom character more prominent.
Reheating
Refrigerate within 2 hours and use within 3 to 4 days. Reheat to 165°F while stirring and thin with stock as needed.
Chop for the Sauce
Fine even mushroom pieces coat food more smoothly than large slices. Remove tough shiitake stems if using mixed mushrooms.
Kitchen note
This gravy holds well over low heat on a stove-top warmer for a holiday spread, just don't let it climb back to a hard simmer once the camel milk has gone in.
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