Why You’ll Love This Recipe
This recipe puts a fun twist on a traditional favorite by serving the sausage gravy in crisp puff pastry bowls, adding both texture and flavor. The creamy gravy, infused with mushrooms and sausage, is comforting and indulgent, while the buttery puff pastry provides the perfect contrast. It’s a crowd-pleaser that’s equally suited for a cozy brunch, an elegant lunch, or a hearty dinner. The addition of fresh herbs and seasonings gives the gravy a wonderful depth of flavor, making it a standout dish.
Ingredients
For Puff Pastry Bowls:
- 4 sheets of puff pastry, thawed (Pepperidge Farm)
- 1 large egg
- 1 tablespoon water
For Sausage Gravy with Mushrooms:
- 1/2 lb ground beef sausage
- 4 ounces baby portabella mushrooms, sliced
- 1 shallot, finely diced
- 1/4 cup flour
- 1/2 cup chicken broth
- 2 cups half and half
- 3 tablespoons fresh parsley, chopped
- 1/2 teaspoon rubbed sage
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For Puff Pastry Bowls:
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, whisk together the egg and water to create an egg wash.
- On a lightly floured surface, unfold the puff pastry sheets. Poke the entire surface of each sheet with a fork to prevent puffing too much during baking.
- Using a 3-inch ring, cut 9 circles from the puff pastry sheets. Place the circles on the prepared sheet pan (these will form the base of your bowls).
- Brush the puff pastry circles with the egg wash to help them brown evenly.
- Bake in the preheated oven for 12–15 minutes, or until golden brown and puffed. Remove from the oven and set aside.
For Sausage Gravy with Mushrooms:
- In a heavy pan, cook the ground sausage over medium heat, breaking it up as it cooks. Once the sausage is no longer pink, remove it from the pan, reserving 1/4 cup of the drippings.
- If necessary, add butter to the drippings to reach a total of 1/4 cup of fat. Add the mushrooms and shallots to the pan and sauté until they are lightly browned.
- Sprinkle the flour over the mushroom mixture and whisk to incorporate. Continue cooking the flour until it is lightly browned.
- Gradually add the chicken broth, whisking constantly until the mixture thickens.
- Stir in the half and half, Worcestershire sauce, sage, black pepper, and red pepper flakes (if using). Let the gravy simmer for a few minutes until it thickens to your desired consistency.
- Taste and adjust the seasonings as necessary. Stir in the chopped parsley.
Assembly:
- Place a puff pastry bowl on each plate and spoon the sausage gravy with mushrooms into the center of the bowl.
- Pour the remaining gravy over the side of the puff pastry bowl to add extra richness.
- Optionally, serve with a fried egg on top and garnish with additional parsley.
Servings and Timing
- Servings: 9
- Prep time: 35 minutes
- Cook time: 25 minutes
- Total time: 1 hour
Variations
- Mushroom Substitutes: Feel free to use other types of mushrooms like cremini, shiitake, or button mushrooms, depending on your preference.
- Non-Dairy Option: Use a non-dairy milk such as oat milk or almond milk and a plant-based butter to make this dish dairy-free.
- Spicy Option: Add extra red pepper flakes or a dash of hot sauce to give the gravy a spicy kick.
- Meat Variations: If you prefer turkey or chicken sausage, these can be substituted for the ground beef sausage.
Storage/Reheating
- Storage: Leftover sausage gravy can be stored in an airtight container in the fridge for up to 2 days. Puff pastry bowls should be stored separately and eaten fresh for the best texture.
- Reheating: To reheat the gravy, warm it in a saucepan over low heat, adding a splash of milk or broth to loosen it if needed. Reheat the puff pastry bowls in a 350°F oven for 5-10 minutes to restore some crispiness.
FAQs
1. Can I use store-bought sausage gravy instead of making it from scratch?
Yes, if you’re short on time, you can substitute store-bought sausage gravy. Just add the mushrooms and seasonings to enhance the flavor.
2. Can I prepare the puff pastry bowls ahead of time?
Yes, you can bake the puff pastry bowls ahead of time and store them in an airtight container. Reheat them before serving.
3. Can I make this dish vegetarian?
To make this dish vegetarian, substitute the sausage with plant-based sausage or use mushrooms as the main filling in the gravy.
4. Can I freeze the gravy and puff pastry bowls separately?
Yes, the sausage gravy can be frozen in an airtight container for up to 3 months. Reheat it on the stove, and bake fresh puff pastry bowls when ready to serve.
5. How do I keep the puff pastry from getting soggy?
Make sure the puff pastry bowls are fully baked and cooled before adding the gravy. Serve the gravy immediately to avoid sogginess.
6. Can I make this recipe with store-bought puff pastry?
Yes, using store-bought puff pastry is a great time-saver, and it works perfectly for this recipe.
7. Can I make the gravy spicier?
Yes, add more red pepper flakes or a few dashes of hot sauce to make the gravy as spicy as you like.
8. How do I prevent the sausage from clumping while cooking?
Break the sausage apart as it cooks with a wooden spoon or spatula. Cooking it over medium heat ensures it doesn’t cook too quickly and form large clumps.
9. Can I add cheese to the gravy?
Yes, adding shredded cheddar or parmesan to the gravy will create a creamy, cheesy version of this dish. Stir it in at the end of cooking.
10. Can I add more herbs to the gravy?
Yes, feel free to experiment with additional herbs like thyme or rosemary for an extra layer of flavor.
Conclusion
Sausage Gravy with Mushrooms in Puff Pastry Bowls is a comforting and flavorful dish that combines savory sausage gravy with earthy mushrooms, all nestled in a buttery, flaky puff pastry bowl. This dish is perfect for any meal, from a decadent breakfast to a hearty dinner. Whether you’re serving it for a special occasion or just treating yourself, this recipe is sure to delight with its rich flavors and satisfying textures.
Sausage Gravy with Mushrooms in Puff Pastry Bowl Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast, Lunch, Dinner
- Method: Baking, Sautéing
- Cuisine: American, Southern
Description
Sausage Gravy with Mushrooms in Puff Pastry Bowl is a twist on the classic Southern Biscuits and Gravy, featuring rich sausage gravy with mushrooms, all served in a crispy puff pastry bowl. It’s an indulgent and comforting dish perfect for breakfast, lunch, or dinner.
Ingredients
4 sheets of puff pastry, thawed (Pepperidge Farm)
1 large egg
1 tablespoon water
1/2 lb ground beef sausage
4 ounces baby portabella mushrooms, sliced
1 shallot, finely diced
1/4 cup flour
1/2 cup chicken broth
2 cups half and half
3 tablespoons fresh parsley, chopped
1/2 teaspoon rubbed sage
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)
Ranch, chipotle mayo, or spicy aioli (optional for serving)
Fresh lime wedges (optional for serving)
Instructions
- For Puff Pastry Bowls:
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, whisk together the egg and water to create an egg wash.
- On a lightly floured surface, unfold the puff pastry sheets. Poke the entire surface of each sheet with a fork to prevent puffing too much during baking.
- Using a 3-inch ring, cut 9 circles from the puff pastry sheets. Place the circles on the prepared sheet pan (these will form the base of your bowls).
- Brush the puff pastry circles with the egg wash to help them brown evenly.
- Bake in the preheated oven for 12–15 minutes, or until golden brown and puffed. Remove from the oven and set aside.
- For Sausage Gravy with Mushrooms:
- In a heavy pan, cook the ground sausage over medium heat, breaking it up as it cooks. Once the sausage is no longer pink, remove it from the pan, reserving 1/4 cup of the drippings.
- If necessary, add butter to the drippings to reach a total of 1/4 cup of fat. Add the mushrooms and shallots to the pan and sauté until they are lightly browned.
- Sprinkle the flour over the mushroom mixture and whisk to incorporate. Continue cooking the flour until it is lightly browned.
- Gradually add the chicken broth, whisking constantly until the mixture thickens.
- Stir in the half and half, Worcestershire sauce, sage, black pepper, and red pepper flakes (if using). Let the gravy simmer for a few minutes until it thickens to your desired consistency.
- Taste and adjust the seasonings as necessary. Stir in the chopped parsley.
- Assembly:
- Place a puff pastry bowl on each plate and spoon the sausage gravy with mushrooms into the center of the bowl.
- Pour the remaining gravy over the side of the puff pastry bowl to add extra richness.
- Optionally, serve with a fried egg on top and garnish with additional parsley.
Notes
Store leftover gravy separately from the puff pastry bowls to prevent sogginess.
If you want a spicier dish, add extra red pepper flakes or a few dashes of hot sauce to the gravy.
Ensure the puff pastry bowls are fully cooled before adding the gravy to keep them crispy longer.
Nutrition
- Serving Size: 1 bowl with sausage gravy
- Calories: 400
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
