Mushroom Herb Gravy
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6 (1/3 cup each)
-
Calories
78 kcal
-
Course
Side Dish, Main Course, Dinner
-
Cuisine
International
Mushroom Herb Gravy
Description
The Mushroom Herb Gravy recipe starts with rinsing and thinly slicing mushrooms, then sautéing them with minced garlic in butter until the mushrooms release moisture and brown. Fresh thyme sprigs and dried sage bring herbal depth to the dish. After the moisture evaporates, flour is cooked with the mushrooms and butter to form a golden roux, slightly toasted for enhanced flavor.
Vegetable broth is slowly whisked in to build a smooth gravy, coated around the mushrooms and thickened by the flour. This method creates a savory sauce that captures the earthiness of the mushrooms and the warmth of the herbs without being too heavy. It balances well with hearty dishes requiring a moist, flavorful sauce.
Use this gravy to top mashed potatoes, meatloaf, roasted vegetables, or even biscuits. It can be made in under an hour and kept warm on stovetop until serving. The fresh herbs should be added earlier in cooking to allow their flavors to infuse fully. Adjust salt and pepper to taste to complement the natural umami of the mushrooms.
Ingredients
- 3 Tbsp butter $0.33, or cooking oil
- 2 cloves garlic $0.16
- 8 oz mushrooms $1.99
- 3 Tbsp all-purpose flour $0.03
- 2 cups vegetable broth $0.25
- 3 thyme $0.32, sprigs, fresh
- 1 tsp sage $0.10, dried
- salt $0.05, to taste
- black pepper $0.05, to taste
Instructions
- Rinse the mushrooms to remove any dirt or debris, then slice them thinly. Mince the garlic.
- Melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes or just until soft and fragrant. Add the sliced mushrooms and continue to sauté until they are soft, dark, and all of the moisture they release has evaporated (5 minutes).
- Make sure that all of the moisture released by the mushrooms has evaporated and just the butter oil and mushrooms remain in the pan. Turn the heat down to medium-low, add the flour, and continue to sauté the flour with the mushrooms and butter. The flour will form a paste like mixture all over the mushrooms and eventually begin to coat the bottom of the skillet. Continue to sauté for 3-4 minutes, or just until the flour begins to turn golden brown on the bottom of the skillet. This will slightly toast the flour and give the gravy better flavor.
- Slowly whisk in the vegetable broth. Whisk well to make sure that all of the flour has dissolved off the bottom of the skillet and no lumps remain. Add the sprigs of thyme, sage, and some freshly cracked pepper. Stir to combine.
- Allow the mixture to come to a simmer. The gravy will begin to thicken as soon as it simmers. Allow the gravy to simmer for 7-10 minutes, whisking often, until it is the desired thickness. Remember that the gravy will continue to thicken as it cools. Taste the gravy and adjust salt and pepper to your liking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1/3 cup each)
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 0.33cup | |
| Calories | 78kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Sodium | 462mg | 19% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
