ʻUlu Flour Mushroom Gravy
Learn how to use breadfruit flour as a thickener from Chef Chris Kamalu Fujimoto as he creates this easy gluten-free ʻulu flour mushroom gravy from scratch.
½ lb fresh mushrooms, sliced
1 tbsp vegetable oil
2 tbsp unsalted butter*
2 tbsp ‘ulu flour
½ cup chicken/veggie stock
½ cup milk*
Salt and pepper, to taste
Run mushrooms under water to wash off any dirt. Dry with paper towel and slice about 1⁄8” thick.
In your saucepan, heat oil over medium heat, and sauté mushrooms until golden and so. Remove from pan and reserve on the side.
Add butter to pan and melt on medium heat. Add flour and whisk until a light golden color, about 1 1⁄2 mins.
Slowly add the stock, whisking as it begins to create a thickened sauce.
Place milk in a microwave-safe container and warm for 45 seconds. Slowly add milk to pan and continue to stir on medium/medium-high heat. Gravy is thick enough when it can coat the back of a spoon and you can make a line through it with your finger, and the sauce doesn’t run back, about 4-5 minutes.
Add mushrooms back to pan, season with salt and pepper, and simmer until desired consistency. Remove from heat and serve immediately, or cool and store in a container for later use.