Chef Sandy's Mushroom Gravy

To complement Chef Sandy's Smoked Pork Loin

1 T butter

8oz button or baby portabella, cleaned and sliced mushrooms

2T minced shallots

1 clove garlic, smashed

1can beef consommé (10.5 oz)

1/2 cup apple juice or cider

1T plus 1t cornstarch plus water to make slurry

1/2 to 1 t balsamic vinegar

Add butter (1-2 T) to enrich sauce, if desired

Melt butter over med high heat, add mushrooms and season lightly with salt and pepper. Allow mushrooms to become golden, then add shallot and garlic. Stir until fragrant and shallots are translucent. Add juice and simmer til syrupy. Add consommé, and any reserved juices from pork roast. Bring to simmer, then add cornstarch slurry. Simmer sauce gently 2-3 min, until thickened. Add 1/2 t balsamic, then taste sauce. Add more if desired, and swirl butter to enrich.


Also see Chef Sandy's Smoked Pork Loin Video!

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