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.
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.
Add chicken stock or vegetable stock to make it vegetarian. Cook for a few more minutes until the liquid is reduced by half.
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!
Pair with a good glass of white wine like Kris and your taste buds will thank you.
Mushroom Gravy over Millet
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)
- 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)