Mushroom Gravy with Red Wine
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
8
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Calories
47 kcal
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Course
Condiments
-
Cuisine
American
Mushroom Gravy with Red Wine
Description
The gravy starts by cooking mushrooms in butter or oil until their moisture evaporates, concentrating their flavor. Flour is then stirred in and cooked briefly to form a roux, which thickens the sauce. Red wine is added for depth, and vegetable or mushroom stock provides a savory base. Fresh thyme sprigs imbue subtle herbal notes, balanced by black pepper seasoning.
The gravy simmers gently to develop body and smooth texture, requiring frequent stirring to prevent lumps. It can be served alongside mashed potatoes, roasted vegetables, or plant-based dishes as an alternative to meat gravies. Adjust seasoning to taste before serving, and remove the thyme sprigs for a clean finish.
Substitutions like dried thyme for fresh, or adding garlic and onion sautéed with mushrooms, offer customization. A splash of apple cider vinegar can add a tangy brightness if desired.
Ingredients
- 2 tablespoons butter or vegan butter or olive oil
- 8 ½ ounces mushrooms cleaned and sliced, 250g, 3 cups
- 3 tablespoons all-purpose flour (plain flour, or gluten-free flour)
- ½ cup red wine optional, about 120ml
- 3 cups vegetable stock or mushroom stock, 700ml
- 2 thyme fresh, sprigs
- ¼ teaspoon black pepper ground
Instructions
- Heat the butter in a pot or large skillet over a medium heat until melted. Add the mushrooms and stir, then reduce the heat slightly and cook, stirring occasionally, until all the moisture evaporates - about 15 minutes.
- Stir in the flour, and heat, stirring constantly, for 3 minutes.
- Stir in the red wine (or extra stock) and allow it to bubble for a moment, then add the stock and stir well. Add the pepper and sprigs of thyme.
- Bring it to the boil, then reduce the heat and simmer for 25 minutes or until thick. You will need to stir regularly. Taste and adjust seasoning if desired. Remove the sprigs of thyme before serving.
Notes
- Use dried thyme (1 tsp) if fresh sprigs are unavailable for a similar herbal flavor.
- To avoid lumps, whisk flour with a small amount of stock before adding to mushrooms for a smooth gravy.
- This recipe relies on naturally salted vegetable or mushroom stock, so additional salt is not included but can be adjusted after tasting.
- Add fresh garlic and onion when sautéing mushrooms for a deeper flavor profile.
- Enhance the herbaceous notes by including rosemary or sage alongside thyme if desired.
- For a tangier gravy, stir in 1-2 tablespoons of apple cider vinegar before finishing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 379mg | 16% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 1mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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