Hi, my name is Karl James owner of Creolesoul
Catering located in Round Rock, TX. On behalf of Expert Village I’m here to show you a steak
and creole gravy recipe. Now we are going to cut our celery and mushrooms. Our celery
is the portion that is making the mirepoix plus and I just cut the stocks in half and
now I’m just slicing lengthwise down the stock. Then once again just dicing those up mirepoix
plus or trinity plus with that we go with mirepoix plus because we always do a trinity.
We never do a mirepoix, what is that all about? So celery and the other item that we are going
to cut right now also will be our mushrooms. We are just basically slicing up mushrooms;
you can get as fancy as you want with this, use any type of mushrooms that you like. We
are just using regular button mushrooms but it’s amazing if you get you some nice portabella
mushroom steaks and slice those up and put them in there, a nice texture. It’s like having
more steak so mushrooms sliced and then once again all you people that don’t want to do
all this cutting. You can get can mushrooms already sliced or you can get mushrooms in
the produce area that is already sliced. If you wanted to you can get dry mushrooms some
exotic mushrooms soak them in water, use those feel free to experiment anyway we’ll see you
back at the next step.