Mushroom Gravy
User Reviews
5
Mushroom Gravy
Description
The Mushroom Gravy recipe begins by slowly sautéing finely chopped onions and fresh mushrooms in butter to develop deep flavor and caramelization. Fresh garlic, soy sauce, thyme, and rosemary are added to infuse savory and herbal notes. A butter and flour mixture, called a roux, is cooked to thicken the sauce without the taste of raw flour.
Reduced sodium beef broth is gradually incorporated to create a rich, glossy gravy with an earthy foundation from the mushrooms and a balance of savory umami from soy sauce. The gravy simmers gently to thicken further and develop its full flavor.
This gravy serves well as a topping for roasted or grilled meats, mashed potatoes, or biscuits, adding moisture and rich mushroom flavor. The combination of fresh and dried herbs provides aromatic complexity.
This recipe can be adapted by using a mix of mushroom varieties to change its depth of flavor. Vegetarian or gluten-free versions are possible with appropriate substitutions in broth, flour, and soy sauce.
Ingredients
- 4 tablespoons butter unsalted
- 1 yellow onion finely chopped, medium
- 16 ounces mushrooms sliced (white button, cremini/brown button, baby portobello, fresh
- 2 garlic finely minced, cloves
- 1 tablespoon reduced sodium lite soy sauce
- 1 tablespoon thyme 1 to 1 1/2 teaspoons dried thyme may be substituted, fresh
- 1 teaspoon rosemary 1/2 teaspoon dried rosemary may be substituted, fresh
- ¼ cup all-purpose flour
- 3 cups beef broth reduced sodium
- ¾ teaspoon salt or to taste - plus more if desired
- ¾ teaspoon black pepper or to taste - plus more if desired, freshly ground
Instructions
- To a large, high-sided saute pan or skillet, add the butter, and heat over medium-high heat to melt.
- Add the onions, and saute for about 3 minutes, or until beginning to soften and they're fragrant.
- Add the sliced mushrooms, and saute for about 8 to 10 minutes, or until softened, stir very frequently.
- Add the garlic, soy sauce, herbs, and cook for 1 minute; stir constantly so you don't burn the garlic.
- Evenly sprinkle the flour over the top, stir to toss and coat with the mushrooms, and cook for 1 minute. Tips - In essence, you are making a roux in this step, which means you are using butter + flour to create a thickening agent, and as the gravy simmers in the next step, the roux will help it to thicken, so it's very important not to shortcut this step. Also, don't shortcut it because you don't want to add the broth until the flour cooks a bit, otherwise you'll have the terrible taste of raw flour in your finished gravy.
- Reduce the heat to medium-low or low, add the broth slowly, and whisk constantly while you're adding it. Tip - This prevents the finished gravy from being lumpy so make sure to whisk.
- Allow the gravy to simmer uncovered for about 15 to 20 minutes, or until desired consistency has been achieved. Tips - Make sure to stir or whisk very frequently as the gravy simmers to make sure it's cooking evenly, and nothing is sticking at the bottom of the skillet. It's helpful to sometimes run a rubber-tipped spatula around the base of the pan, like you're scraping a bowl, to ensure you've gotten everything.
- Taste the gravy and add the salt, pepper, stir to combine, and add additional S & P to taste, if desired. Or perhaps extra herbs or spices, as desired, before serving over or alongside your favorite entrees or sides - see blog post for tons of recipe ideas!
- Extra gravy will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat leftover gravy (from room temp if possible) gently over a small saucepan or in the microwave.
Notes
- Use a mix of mushrooms such as white button, cremini, and baby portobello for balanced flavor and texture.
- Substitute shiitake or wild mushrooms like chanterelles or morels to deepen earthy notes.
- For a vegetarian version, replace beef broth with vegetable broth.
- Use gluten-free flour for thickening to make the gravy gluten-free.
- Coconut aminos can replace soy sauce to make the gravy soy-free.
- Buying pre-sliced mushrooms can save preparation time and reduce cleaning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 94kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 15mg | 5% |
| Sodium | 395mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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