Comfort in a Bowl: Millet with Mushroom Gravy

You know those nights when you want something cozy, yummy, simple, quick? What can be better than a warm bowl of home made comfort food. Or even better, a healthier, meatless, delicious home made comfort food. Well that is how I feel about this dish. Kurt was working late so I wanted something that he normally wouldn’t eat. I spend a good part of the day thinking about what i was going to make for myself.  And then it was like a light bulb went of in my head. I wanted my mushroom gravy. To add a new twist I added gorgonzola cheese crumbles. I know what you’re thinking, trust me, it works great. The salty taste of gorgonzola adds another layer of flavor and creaminess to this dish. I love millet, but if you can’t find it then this gravy works equally as well with quinoa or couscous.

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Slice baby bella mushrooms and red and/or yellow onion. Saute both in olive oil until all the liquid evaporates from the mushrooms and they begin to brown. About 8 minutes or so. Season with pepper.

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Add chicken stock or vegetable stock to make it vegetarian. Cook for a few more minutes until the liquid is reduced by half.

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Here come the good part – add gorgonzola crumbles. A little goes a long way. I absolutely love how much flavor gorgonzola added to the dish. It didn’t need salt either as the cheese took care of all of that. Let the cheese melt, mix in a little half and half and Vola!

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Pair with a good glass of white wine like Kris and your taste buds will thank you.

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Mushroom Gravy over Millet

Mushroom Gravy over Millet Recipe
Dinner, Comfort, Side, Mushrooms
Cooks in    Serves 3
Ingredients
  • 12-14 baby bella mushrooms, sliced
  • 1 medium red or yellow onion, thinly sliced
  • 1 cup chicken stock (or vegetable stock for a vegetarian version)
  • 2 tbsp fat free half & half
  • 1 tbsp gorgonzola crumbles
  • black pepper to taste
  • 1 tbsp olive oil
  • chopped fresh parsley (optional)
Directions
  • 1. Saute mushrooms and onions in olive oil.
  • 2. When all the juices evaporate and the mushrooms begin to brown add chicken stock.
  • 3. Cook another 5 minutes or so, until the stock is reduced by half.
  • 4. Add gorgonzola, let melt completely, then add half & half. Cook another minute and serve over millet (or quinoa or couscous)

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Comments

  1. says

    Hi Kathy, love this posting for its simplicity and versatility…the mushroom gravy can be used on a slew of different meals and with meats. I’ve never had millet before so I’ll have to check it out. I use couscous a lot so that would also work as you suggested. Thanks for the great idea! Love the photos! Danny

    • says

      Danny, you are absolutely right the mushroom gravy works fantastic with meats. Millet has a very distinct taste, you will either like it or hate it. Thank you for a great comment.

  2. says

    Hi Kathy! This looks fantastic, will make tomorrow for dinner! Think I might add some toasted pine nuts to give a crunch. Thanks for the recipe!

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