Mushroom Gravy (easy, from scratch, no drippings required)
User Reviews
5.0
153 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
5 - 6 people
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Calories
179 kcal
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Course
Condiments
Mushroom Gravy (easy, from scratch, no drippings required)
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Recipe video above. Mushroom gravy is excellent served over steak or chicken. Though ask an Aussie and they'll tell you the best use is over a schnitzel – preferably with rosti, though mash rates highly too!Gravy colour note: The deepness and richness of colour will depending on the beef stock you use. Generally speaking, a better stock will have deeper colour = darker (nicer!) -looking gravy.Makes: 3 cups (freezes perfectly too!)
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Ingredients
Mushrooms:
- 1 tbsp olive oil
- 45g / 3 tbsp butter , unsalted
- 1 1/2 tsp garlic , finely minced (~1 large or 2 medium cloves)
- 400g / 14oz mushrooms , sliced 3mm / ⅛" thick (white/button or Swiss/Cremini)
- 1/4 tsp salt
- 1/8 tsp black pepper
Gravy:
- 30g / 2 tbsp butter , unsalted
- 4 tbsp flour , plain / all-purpose
- 2 cups beef stock / broth , low-sodium, the best you can afford (homemade beef stock or chicken stock is the very best option); Note 1
- 1/4 tsp black pepper
- salt , to taste
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Instructions
Cook mushrooms:
- Heat the olive oil in a large skillet over medium-high heat, then add butter and let it melt.
- Cook half mushrooms: Add half the mushrooms and cook for 2 mins. Add half the salt and pepper, then continue to cook for another 2 mins until most mushrooms are becoming golden. Then add half the garlic and cook until mushrooms are fully golden, and remove to a plate.
- Cook remaining mushrooms: Melt remaining butter, then cook remaining mushrooms per above (adding salt & pepper partway through, and garlic towards the end). Remove to a plate.
Gravy:
- Lower heat to medium. In the same skillet, melt the butter.
- Add flour and stir continuously for 1 1/2 minutes so the roux doesn't burn. Don't worry if the mixture is a bit dry and sandy, it depends how much fat is left from the mushrooms.
- While stirring, slowly pour in the beef stock. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.
- Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency. Stir every now and then at first, then more regularly as the gravy thickens so it doesn't burn on the base of the skillet.
- Stir in cooked mushrooms, cook for a further 1 minute. Taste and add more salt if needed (if using unsalted homemade stock, you will need more).
- Pour into a gravy jug and serve with everything! It's particularly great and very Aussie poured over schnitzel with a side of rosti or chips! Otherwise serve with steak, simple pan-seared chops or chicken, sprinkled with salt and pepper before cooking.
Notes
- Beef stock quality is the key variable here that sets apart a decent homemade mushroom gravy from an exceptional restaurant-quality one. Homemade beef stock trumps any store-bought beef stock. However good quality store-bought stock from butchers etc. are still far better than mass-produced (like Campbell’s here in Australia). Alternatively, homemade chicken stock will also work just as well.
- Do not use powdered beef stock for this gravy, it just doesn't have adequate flavour.
- Gluten-free option – Mix 2 tbsp of cornflour/cornstarch with 3 tbsp of the beef stock. Then add it into the skillet along with the rest of the beef stock. As it heats up, it will thicken.
- Storage – Gravy will keep in the fridge for up to 5 days, or freezer for 3 months. Reheat using chosen method. It will look split at first but just give it a good stir and it will come together just fine.
- To thicken the gravy, just simmer on the stove for a bit - it thickens quickly. To thin it, just add water.
- Nutrition per serving, assuming 5 servings.
Nutrition Information
Show Details
Calories
179cal
(9%)
Carbohydrates
8g
(3%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
404mg
(17%)
Potassium
462mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
376IU
(8%)
Vitamin C
2mg
(2%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179cal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 404mg | 17% |
| Potassium | 462mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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