RENO, Nev. (KOLO) - Reno Recipes’ chef Jonathan Chapin and House of Bread’s Nathalie Ruschel partnered together for this week’s KOLO Cooks. House of Bread is celebrating its 25th anniversary. While House of Bread provided the fresh, homemade biscuits, Chef Chapin made the gravy.

Ingredients:

Shallots

Garlic

Sausage

Bacon

Sage

Heavy cream

Salt and pepper

Beef broth

Mushrooms

Directions:

In a big hot pan, add mushrooms, shallots and garlic

When shallots get translucent, add bacon and sausage

Deglaze pan with beef broth

Then add heavy cream

Season with salt, pepper and sage

Pour over biscuits

Add a couple of fried eggs (optional)

KOLO Cooks is sponsored by Blue Ribbon Butcher Shop .

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