Easy Mushroom Gravy Recipe
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Prep Time
7 mins
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Cook Time
7 mins
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Total Time
22 mins
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Servings
3 cups
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Calories
289 kcal
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Course
Condiments
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Cuisine
French
Easy Mushroom Gravy Recipe
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A savory mushroom gravy recipe from scratch! No drippings needed, it's the best mushroom gravy to spoon over mashed potatoes or serve with steak! Easy to make vegan or vegetarian!
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Ingredients
- 6 tbsp cold butter 2 tablespoons separated
- 14 ounces mushrooms button, cremini, or edible wild mushrooms work
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 small shallot peeled and minced (about 2 tbsp worth)
- 4 prigs thyme leaves stripped from stems
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 2 cups low sodium beef broth or any broth you like
- kosher salt and black pepper to taste
Instructions
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add the mushrooms to the pan and let the mushrooms cook in the pan for 4-5 minutes before seasoning with salt and pepper. Don't overcrowd the pan, work in batches if you need to, they'll shrink as they cook.
- Stir in the minced shallots while the mushrooms are cooking, and sauté for about 2-3 minutes. Stir occasionally so the shallots don't burn. Once the shallots are turning golden and the mushrooms are golden brown, it's time to move to the next step.
- Add the garlic and thyme into the pan and cook for 1 minute. The thyme may pop a bit in the fat, that's okay.
- Whisk in the flour and cook for 2 minutes, whisking constantly to cook out the raw flour.
- Splash in a little of the beef broth, then whisk it in. It'll incorporate into the flour and seize up, just keep adding a small amount of broth at a time and whisking until you add enough broth that it smooths out and becomes liquidy. Then whisk in the rest of the broth and let it simmer for about 6 minutes or until the gravy is reduced and thickened to your liking. Once reduced, taste for seasoning!
- Lastly, when the gravy is thick, whisk that last 2 tablespoons of cold butter into the gravy until completely melted in and incorporated. Pour the gravy into a gravy boat or bowl and serve hot.
Equipments used:
Notes
- Store: Keep the mushroom gravy in an airtight container in the fridge for up to 5 days.
- Reheating Gravy: You can reheat the gravy in the microwave in a microwave safe bowl or in a saucepan on the stove over medium low heat until hot.
- Freezing and Thawing: Cool the gravy to room temperature before putting into freezer-safe zip-top bags and freezing flat for up to 6 months. To thaw, put into the fridge overnight and reheat as instructed above.
- Vegetarian Mushroom Gravy - make a vegetarian or vegan mushroom gravy by using mushroom broth or vegetable broth instead of beef broth, and your favorite oil instead of the butter for sauteing the mushrooms and making the roux.
- Creamy Mushroom Gravy - add a splash or two of heavy cream before simmering!
- Cornstarch Gravy - no flour? No problem. Whisk up a cornstarch slurry (about 2 tbsp water to equal parts cornstarch) and as the gravy simmers, whisk in a little at a time. The gravy will thicken as it simmers, but don't boil it or the cornstarch will lose its thickening power.
- Mushroom Turkey Gravy - swap the beef broth for turkey broth instead.
Nutrition Information
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Serving
0.5cups
Calories
289kcal
(14%)
Carbohydrates
15g
(5%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
869mg
(36%)
Potassium
807mg
(23%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
765IU
(15%)
Vitamin C
6mg
(7%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 0.5cups | |
| Calories | 289kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 869mg | 36% |
| Potassium | 807mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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