Ohio City’s Juneberry Table serves up biscuits and sausage with mushroom, spinach gravy

CLEVELAND, Ohio (WOIO) – Longtime Cleveland Chef Karen Small not too long ago opened a breakfast and lunch restaurant in Ohio Metropolis, Juneberry Desk.

She is specializing in easy, seasonal and native elements.

This week on Cleveland Cooks, she shared her recipe for the sausage, mushroom and spinach gravy that she serves along with her cheese and chive biscuits.

Sausage, Mushroom and Spinach Gravy Recipe:

• 1# bulk breakfast sausage
• 1 T butter
• 1/4 c flour
• 1.5 cups entire milk
• 1c. heavy cream
• Non-obligatory vegetable inventory
• ½ head of fennel, small cube
• 1 onion, small cube
• 2 sprigs recent sage
• 2 sprigs recent thyme
• 1 bay leaf
• Sprint every cayenne and nutmeg
• 1.5 -2 cups recent spinach
• ½ # recent mushrooms sliced
• 2T +1 t. Impartial oil
• Salt and Pepper

Prepare dinner sausage breaking it up as you go, letting the sausage brown a bit.

Separate sausage and fats by draining. Reserve sausage. Add fats again to a saucepan with the butter and soften.

When melted add onion, fennel, spices and herbs. Prepare dinner to melt about 8 minutes.

Add flour and stir vigorously, prepare dinner for at the least 5 minutes so the flour can lose its uncooked style.

Add milk, slowly at first, and as soon as included, add the remainder of the milk and heavy cream.

Prepare dinner for 10 minutes, stirring steadily.

Whereas gravy simmers sauté mushrooms in 2T. impartial oil, prepare dinner till nicely browned and moisture is evaporated, Add spinach and 1 t. oil and sauté till wilted. Put aside.

When you really feel the gravy is just too thick add extra milk or the optionally available vegetable inventory. Season with salt and pepper and extra spice if desired. Add the sausage spinach and mushrooms again to the pot and ladle over biscuits.

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