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Sausage Gravy with Mushrooms in Puff Pastry Bowl Recipe

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  • Author: Amy
  • 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

  1. For Puff Pastry Bowls:
    1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
    2. In a small bowl, whisk together the egg and water to create an egg wash.
    3. 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.
    4. 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).
    5. Brush the puff pastry circles with the egg wash to help them brown evenly.
    6. Bake in the preheated oven for 12–15 minutes, or until golden brown and puffed. Remove from the oven and set aside.
  2. For Sausage Gravy with Mushrooms:
    1. 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.
    2. 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.
    3. Sprinkle the flour over the mushroom mixture and whisk to incorporate. Continue cooking the flour until it is lightly browned.
    4. Gradually add the chicken broth, whisking constantly until the mixture thickens.
    5. 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.
    6. Taste and adjust the seasonings as necessary. Stir in the chopped parsley.
  3. Assembly:
    1. Place a puff pastry bowl on each plate and spoon the sausage gravy with mushrooms into the center of the bowl.
    2. Pour the remaining gravy over the side of the puff pastry bowl to add extra richness.
    3. 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

Find it online: https://amytasty.com/sausage-gravy-with-mushrooms-in-puff-pastry-bowl-recipe/