November 15th, 2020 Posted by Celine Ikeler
0 thoughts on “Herbed Bread Crumbs/ Cubes”
Use our large loaf to create your own breadcrumbs for stuffing or casserole topping!
Use your older bread if possible. If using a fresh loaf, allow the loaf to sit uncovered on the counter to get dried out overnight.
Slice the loaf into 16 slices. Using tongs, place bread slices directly on oven racks. Toast in the oven until hard and golden brown, about 30 minutes.
Remove slices and cool on wire rack.
Chop or crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine. In a small bowl combines herbs and spice. Sprinkle the mixtures over the crumbs and toss to coat.
Store crumbs in an airtight container for 2 weeks.
In a small bowl cover the dried mushrooms with 1 cup of boiling water. Allow to sit about 20 minutes. Keeping the water, strain out the mushrooms and chop.
Thinly slice the white or brown mushrooms.
In a large saute pan, heat oil and add onions, cook over medium heat for 30 minutes, stirring constantly until caramelized and brown. Add in all of the mushrooms. Sauté until reduced and lightly browned.
add herbs and pepper.
Deglaze the pan with the hot vegetable stock. Add the porcini mushroom liquid now too. Scrape the bottom of the pan to get the nice brown bits up. Lots of flavor there! Bring to a gentle boil. Allow to simmer for 15 minutes.
In a small bowl or measuring cup, mix the flour with 1/2 cup COLD water. Stir until smooth.
Making sure the gravy is at a low boil, stir in the flour mixture, stirring the graving until its completely combined. If you don't, you will get a lumpy gravy.
Allow to cook an additional 5-10 minutes to thicken and cook the flour.