Chef Karen Small shares her recipe for sausage, mushroom and spinach gravy that she serves at Juneberry Table.
2T +1 t. Neutral oilSeparate sausage and fat by draining. Reserve sausage. Add fat back to a saucepan with the butter and melt.Add flour and stir vigorously, cook for at least 5 minutes so the flour can lose its raw taste.Cook for 10 minutes, stirring frequently.
While gravy simmers sauté mushrooms in 2T. neutral oil, cook until well browned and moisture is evaporated, Add spinach and 1 t. oil and sauté until wilted. Set aside. If you feel the gravy is too thick add more milk or the optional vegetable stock. Season with salt and pepper and more spice if desired. Add the sausage spinach and mushrooms back to the pot and ladle over biscuits.
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