Porcini Biscuits and Mushroom Gravy

Sneak dried ground porcini into the biscuit mix to add concentrated mushroom flavor without sacrificing tender, fluffy texture. An assortment of fresh mushrooms also stars in a gravy that's creamy but less heavy than a traditional sausage version.

Porcini Biscuits Mushroom Gravy
Photo: Blaine Moats
Total Time:
40 mins
Servings:
8
Yield:
8 biscuits, 4 cups gravy

Ingredients

  • 2 cup all-purpose flour

  • 1 tablespoon Porcini Powder (see recipe)

  • 4 teaspoon baking powder

  • 1 tablespoon sugar

  • 1 teaspoon kosher salt

  • ½ cup cold unsalted butter, cubed

  • cup whole milk

  • 2 tablespoon unsalted butter

  • 1 cup finely chopped onion

  • 4 large cloves garlic, minced

  • ½ teaspoon kosher salt

  • 1 pound fresh mushrooms, such as button, cremini, maitake, chanterelle, shiitake, and/or beech

  • ½ cup dry white wine

  • 1 tablespoon all-purpose flour

  • 2 cup whole milk

  • 1 ounce Parmesan cheese, finely shredded

  • Fried eggs

  • Chopped fresh chives

Directions

Porcini Biscuits:

  1. For Porcini Biscuits: Preheat oven to 425°F. Line a baking sheet with parchment paper.

  2. In a large bowl stir together flour, porcini powder, baking powder, sugar, and 1 teaspoon salt. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal.

  3. Add milk. Stir with a fork until dry ingredients are evenly moistened. Gently gather into a ball; turn out onto a lightly floured surface. Gently knead five or six times.

  4. Pat or roll dough to 1/2-inch thickness. Using a lightly floured 2 1/2-inch round cutter, cut out rounds; transfer to prepared baking sheet, spacing 1 inch apart. Gather scraps, knead once or twice, roll, and cut out rounds. (You should end up with a total of eight.) Bake 12 to 15 minutes or until golden brown.

Mushroom Gravy:

  1. Meanwhile, for Mushroom Gravy: In a 12-inch skillet heat butter over medium. Add onion, garlic, and 1/2 teaspoon salt. Cook about 5 minutes or until onion is tender, stirring occasionally. Add mushrooms; increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until liquid evaporates and mushrooms begin to brown.

  2. Carefully add wine. Cook 2 minutes or until almost all the liquid evaporates. Stir in flour to coat mushrooms. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; stir in Parmesan. Split biscuits. Serve open-faced topped with gravy and eggs. Sprinkle with chives. Makes 8 servings.

Porcini Powder

In a spice grinder or small food processor grind or pulse 1/2 oz. dried porcini to a fine powder. Keeps 1 month. Makes 3 tablespoons.

Nutrition Facts (per serving)

444 Calories
25g Fat
37g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 444
% Daily Value *
Total Fat 25g 32%
Saturated Fat 13g 65%
Cholesterol 233mg 78%
Sodium 652mg 28%
Total Carbohydrate 37g 13%
Total Sugars 8g
Protein 15g
Vitamin C 2.1mg 11%
Calcium 322mg 25%
Iron 3mg 17%
Potassium 469mg 10%
Fatty acids, total trans 1g
Folate, total 102.2mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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