Mushroom Gravy (easy, from scratch, no drippings required)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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)
Description
The Mushroom Gravy (easy, from scratch, no drippings required) is crafted by first sautéing sliced mushrooms in olive oil and butter with garlic, salt, and pepper until golden. Then, a roux base is prepared by melting butter and stirring in flour before gradually adding beef stock to achieve a smooth consistency. The beef stock is key to the gravy's depth of flavor, and it can be substituted with chicken stock if desired.
The gravy is savory with earthy mushroom notes and has a creamy, smooth texture due to the melted butter and flour base. Cooking the mushrooms in two batches ensures even coloring and maximum flavor development. The gravy can thicken quickly on simmering or be thinned by adding water as needed.
Serve this gravy alongside roasted meats, mashed potatoes, or vegetables as a flavorful sauce. It keeps well refrigerated for up to five days and can be frozen for longer storage. Reheat gently, stirring to recombine if it appears split.
Gluten-free preparation is possible by substituting the flour with a cornflour slurry added with the stock. Using good quality homemade or high-grade stock will notably improve the gravy's taste compared to commercial options.
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 low-sodium, the best you can afford (homemade beef stock or chicken stock is the very best option); Note 1, or broth
- 1/4 tsp black pepper
- salt , to taste
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
- Use homemade or good quality beef or chicken stock for best flavor; avoid powdered stock.
- To make gluten-free gravy, mix cornflour with some beef stock before adding to the pan.
- Store gravy in the fridge up to 5 days or freeze up to 3 months; stir well when reheating.
- Adjust thickness by simmering to thicken or adding water to thin the gravy.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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