Texas Pete® Wild Mushroom Beef Gravy


    • Tater tots, fried
    • 1 lb. Butter
    • 4 lbs. Portabella mushrooms, sliced
    • 4 lbs. Crimini mushrooms, sliced
    • 4 lbs. Shitake mushrooms, sliced
    • 4 lbs. Oyster mushrooms, sliced
    • 4 lbs. Chanterelle mushrooms, sliced
    • 1 1/2 C. Garlic, fresh, sliced thin
    • 1/2 C. Thyme, fresh, minced
    • 1 1/2 C. All-purpose flour
    • 2 Quarts Water
    • 2 Tbsp. Beef base
    • 2 C. Texas Pete® Hotter Hot Sauce
    • Salt and pepper To Taste
    • 3 lbs. Shallots, sliced
    • 1/2 C. Texas Pete® Hotter Hot Sauce
    • 3 C. Cornstarch
    • Salt and pepper To Taste
    • 2 C. Mayonnaise
    • 1/4 C. Truffle oil
    • 1/8 C. Texas Pete® Hotter Hot Sauce
    • Salt and pepper To Taste
    • 2 lbs. Goat cheese


    YIELD: 2 Gallons
    PORTION (Serving Size):

    1. Place a large sauce pot on high heat and add the 1 pound of butter.  When the butter is melted, add all of the sliced mushrooms and the sliced garlic and cook the mushrooms down until they are fully cooked and all of the juice has evaporated from the bottom of the pan.  The mushrooms will shrink by about 50-75%.  Season them with salt, pepper, and the fresh minced thyme.
    2. Next, add the flour to the mushrooms and mix well so the flour turns into a roux.  Cook for 1-2 minutes and add the water, beef base, and the Texas Pete® Hotter Hot Sauce.  Bring the mixture to a simmer and turn the heat to low and allow the mushrooms to slowly cook with the gravy.  Be sure to stir often to prevent the mixture from scorching on the bottom of the pan.  The mushroom gravy should thicken up quite a bit.   Season with salt and pepper and keep warm.
    3. Preheat the deep fryer to 375 degrees Fahrenheit.
    4. Slice the shallots into thin rings.  Place the sliced shallots into a mixing bowl and toss them together with the Texas Pete® Hotter Hot Sauce and allow them to marinate for 20 minutes.  After 20 minutes use your hands to squeeze the juice that purges from the shallots. Discard the liquid.  Place the squeezed shallots into another mixing bowl and season them with salt and pepper.  Add the cornstarch to the shallots and toss them together to coat all the sliced shallots evenly.  Shake off the excess cornstarch from the shallots and carefully place the shallots into the deep fryer and fry them for approximately 1-2 minutes or until golden brown and crispy.  Mix them while they are in the deep fryer to prevent them from sticking together.  Drain them on paper towels to absorb the excess grease and season them with salt and pepper.  Set the fried shallots aside and allow them to cool slightly.
    5. Mix the mayonnaise, truffle oil and the Texas Pete® Hotter Hot Sauce together and season with salt and pepper.  Place the sauce in a squeeze bottle and keep refrigerated until you are ready to use. 
    6. Fry the Tater Tots until they are golden brown and crispy.  Drain them well and season them with the Texas Pete® Hot Sauce seasoning salt.  Place 5 Tater Tots onto a serving plate and top them with approximately 2-3 tablespoons of the spicy mushroom sauce followed by a dollop of goat cheese, a pinch of crispy fried shallots, and a drizzle of the spicy truffle mayonnaise and serve.

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