Some of you might think us northerners do nothing but drink or cook with liquor(you'd probably be close) but I do know this one is always a favorite and never any left overs at a pot luck,

Crock Pot Mushrooms


approx. 2 lbs.(or more)whole mushrooms
1-2 cans of beer
1/2 lb. butter
1/3 bottle soya sauce
1/3 bottle of worchestershire sauce
4 cloves of garlic minced

cook time approx. 5 hrs.

Start with 1 can of beer,butter, soya sauce, worshestershire and garlic in crock pot. Add enough mushrooms to fill crock pot.
Cook over low heat adding more mushrooms as first ones cook down.
If too salty add more beer. Sauce should taste alsmost sweet.
All measurements are approx.

I just noticed this from your post. I am going to have to kick you in the butt Johnny and teach you how to make a Roux. Make a light brown Roux or a dark brown Roux for thickening up that stew and you will have people beating a path to your door.

You can also use Corn Starch as a better thickener than straight flour but it will not give you that over the top flavor kick that a good Roux will.

well you and me both.

I enjoyed that talk and your roux is our gravy.

I really like the idea of making a SPOF & Friends cookbook.

This is cooking weekend so everyone write down a fav recipe, even an old family one...you know the one that is so good it makes
your jaws hurt when you bite in to it.

What do you guys think about a cookbook of some of all our fav's?

Remember that

Don't Forget the ones that make it possibly to have the good times we do.

Well, yes and no. Roux is not gravy and gravy is not Roux. Roux is an ingredient in gravy. Or you could say you make a Roux and then add the other ingredients needed to make a gravy.

Roux is used in all kinds of dishes, sauces and gravy's from plain white gravy to gumbo to Italian food to mac and cheese. The uses for the 4 main types of Roux is almost endless and the flavor it can add to a dish or sauce when used is what separates a great cook from a so-so cook. Learn to make Roux and how to use it and the dishes you can make will be award winning.

I know and I already am. 

What you said makes perfect since. Our darkest and best tasting "roux" is almost burnt fat and skin.

Yes it is good, but I have pulled back from it now...because of the fat.

I'm going to try some of yours.

Johnny

I'm one of those friggin nuts that can see a shirt before I print it and taste something as I build it.

My smiles are off again, but I think it is me.

Impressive for playing around there Preston. Nice potential.

Yummy recipe.. thaanks

Going to have Teriyaki Chicken done on the grill at my Brothers...no sleep for me tonight...but it will be Good.

Indigestion from specie supper.

I think he is doing kabobs so not so long on the cooking.