Guest guest Posted May 13, 2009 Report Posted May 13, 2009 If you are baking cookies then use arrowroot if it calls for it. In a graviy you can sub with cornstarch but be careful, cornstarch lumps and tastes pasty to me if you use too much an http://www.foodsubs.com/ThickenStarch.html Arrowroot is from a south American plant. I use it when I bake quite often. Donna Barn's burnt down ....... now I can see the moon. Source: Masahide 1657 - 1723 --- On Wed, 5/13/09, sugarpeachyp <sugarpeachyp wrote: sugarpeachyp <sugarpeachyp Re: Fancy Mushroom Gravy- arrowroot question Wednesday, May 13, 2009, 1:35 PM I love mushroom gravies and plan to try this one!! I am curious though, can someone tell me what arrowroot does in a recipie? Is it a thickener? And if I don't have any, can it be omitted or replaced with something else? Thanks! Patty , bradh2guy@.. . wrote: > > Fancy Mushroom Gravy > > 2 tablespoons light olive oil > 2 large shallots, > about 2/3 cup, minced > 1 pound mushrooms, sliced very thin > 5 teaspoons > arrowroot > 5 tablespoons white wine > 2 1/2 cups warm stock plus 1/2 cup > extra, if needed > 1/4 teaspoon Herbs de Provence > salt and white pepper to > taste > > In a 1 1/2 quart saute pan, heat the oil. Add > shallots and mushrooms and cook until soft. Do not brown. > Dissolve the > arrowroot in warm stock, being sure to whisk it very carefully and scrape bottom > and corners of pan or bowl. > Add the arrowroot/stock mixture to mushroom > mixture. Combine well with wooden spoon. Add wine and seasoning and bring up to > a boil, stirring constantly. Lower to a simmer and cook 7 to 8 minutes. Add more > stock if it is too thick. Taste and adjust seasonings to your own preference. > Yields 4 cups. > > > > ____________ _________ _________ _________ _________ _________ _ > Looking for the perfect gift? Give the gift of Flickr! > > http://www.flickr. com/gift/ > > Quote
Guest guest Posted May 13, 2009 Report Posted May 13, 2009 This whole page was absolutely facinating. Thank you. Hugs, Pam , Donnalilacflower <thelilacflower wrote: > > If you are baking cookies then use arrowroot if it calls for it. In a graviy you can sub with cornstarch but be careful, cornstarch lumps and tastes pasty to me if you use too much an > http://www.foodsubs.com/ThickenStarch.html > > Arrowroot is from a south American plant. I use it when I bake quite often. > Donna Quote
Guest guest Posted May 13, 2009 Report Posted May 13, 2009 You're welcome. It's a terrific site for all types of valuable info Donna --- On Wed, 5/13/09, Pam <meme4002 wrote: Pam <meme4002 Re: arrowroot vs corrnstarch Wednesday, May 13, 2009, 3:20 PM This whole page was absolutely facinating. Thank you. Hugs, Pam , Donnalilacflower <thelilacflower@ ....> wrote: > > If you are baking cookies then use arrowroot if it calls for it. In a graviy you can sub with cornstarch but be careful, cornstarch lumps and tastes pasty to me if you use too much an > http://www.foodsubs .com/ThickenStar ch.html > > Arrowroot is from a south American plant. I use it when I bake quite often. > Donna Quote
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