From the kitchen
Potato Milk Mushroom Gravy
A rich, savory mushroom gravy leaning almost entirely on potato milk's own starch for body.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3 tbsp Butter
- 8 oz Mushrooms, finely chopped
- 2 cups Potato Milk
- 1 tbsp Soy Sauce
- Salt and Pepper, to taste
Method
- Melt the butter and sauté the mushrooms until deeply golden and their liquid has evaporated, about 8 minutes.
- Pour in the potato milk directly, no flour needed.
- Simmer over medium-low heat, stirring occasionally, 8 to 10 minutes, until visibly thickened.
- Stir in the soy sauce.
- Season and serve warm.
Kitchen note
Compare this to the Mushroom Gravy built elsewhere in this series with a flour-thickened roux, potato milk reaches a similar body here with nothing added at all.
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