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I had a bit of trouble with this recipe. I thought the mushroom amount would overpower everything so I used a little less than half. I didn't have enough drippings so had to add more butter. After adding the flour I knew it was going to take more liquid than specified so I doubled it. I used less cheese because I prefer my gravy to be on the thin side. All in all it tasted pretty good and I liked the onions in this. Thanks for sharing. Made for RSC #16.
There were a few problems with this recipe. The amounts were WAY off. 1). I wound up having to add 2 more Tbsp of butter, then when I added in the whopping 1/2 cup of flour I knew immediately if was too much so I had to add another cup of milk. 2). Two portabella mushroom caps are 6 oz, so even my DH who loves his mushrooms said that would be way to much. I decided to use just 1/2 of a cap or 1 1/2 oz. and chop rather than slice them. 3). Portabella's are best used for beef, so it did have a bit of an off taste to this recipe. 4). With 4 cups of milk for the roux, we could barely taste the 1 cup of Swiss. 5). Another problem my DH (born/bred southerner) said using canned biscuits for biscuits and gravy is not good because the biscuits get doughy very fast. I found this to be the case with this recipe also. Changing out the sausage for beef tips would probably have been better for this recipe in RSC #16. Sorry chef, but this one just didn't do it for us.