Biscuits with Chanterelle Mushroom Gravy and Chorizo Sausage. An incredibly flavourful brunch idea using easy homemade sausage and fresh mushrooms.
Biscuits with Chanterelle Mushroom Gravy and Chorizo Sausage
To make this delicious brunch, I used some of my homemade chorizo sausage which I had frozen into breakfast patties. I served those on on some very light buttermilk biscuits then topped that with the mushroom gravy. Such great flavour!
Other types of sausage should also work well in this recipe. I enjoyed this exactly as it is shown but next time I’ll probably add a poached egg.
A gift of some wild, foraged chanterelle mushrooms and a bottle of smoked mustard was the inspiration for this amazing brunch dish. When chanterelles are not in season this recipe is easily adapted to other kinds of mushrooms.
Borrowing from the southern tradition of biscuits and gravy as a starting point, I decided not to put sausage in the gravy but instead to use the mushrooms in the gravy with a little of the smoked mustard as a complementary flavour.
Click on the Titles below to find the recipes for:
Buttermilk Biscuits with Honey Butter
Homemade Chorizo Sausage on open face breakfast sandwich with Spicy Tomato Compote.
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Biscuits with Chanterelle Mushroom Gravy and Chorizo Sausage
Biscuits with Chanterelle Mushroom Gravy and Chorizo Sausage. An incredibly flavourful brunch idea using easy homemade sausage and fresh mushrooms.
Ingredients
For the Mushroom & Mustard Gravy
- 2 cloves minced garlic
- 4 tbsp butter
- 1 1/2 tbsp flour
- salt and pepper to season
- 2 cups scalded milk
- 1 1/2 tbsp smoked mustard, or whole grain dijon mustard
- 1 cup chanterelle mushrooms
Instructions
- Sauté the mushrooms in the butter and garlic for a few minutes, then remove them from the pan temporarily while you start the gravy. Use a slotted spoon to remove them so that the butter stays behind in the pan.
- Add the flour and cook in the butter until it gets foamy; only about a minute or so.
- Slowly whisk in the scalded milk, stirring rapidly and constantly. Continue to cook until the gravy thickens.
- Season with salt and pepper and stir in the mustard along with the mushrooms.
- Cook for only another minute or so, stirring constantly until the mushrooms are reheated thoroughly.
- Serve over the sausage and biscuits.
Notes
Follow these links to find the recipes for the other two components of this delicious brunch.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 93Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 164mgCarbohydrates 5gFiber 0gSugar 0gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.