Mushroom Gravy
Yield: 10 servings
Calories: 102kcal
Learn how to make mushroom gravy so you can serve it alongside chicken, steak, or side dishes like mashed potatoes and green beans.
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil
- ½ cup (78 g) diced yellow onion finely chopped
- 2 teaspoons (6 g) minced garlic or 1/2 teaspoon garlic powder
- 1 teaspoon chopped thyme or 1/2 teaspoon dried
- 1 teaspoon chopped rosemary or 1/2 teaspoon dried
- 12 ounces (345 g) cremini mushrooms or baby bella, 1/4-inch thick, about 4 cups sliced
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons (10 ml) soy sauce
- 2 teaspoons (10 ml) balsamic vinegar or white wine vinegar, or red wine vinegar
- ¼ cup (60 g) unsalted butter
- ¼ cup (36 g) all-purpose flour
- 3 cups (720 ml) unsalted stock or broth vegetable, chicken, or beef
Instructions
- Heat a large skillet over medium heat. Add the olive oil. Once hot, add the onions. Saute until lightly golden brown and translucent, about 3 to 4 minutes.
- Add the garlic, thyme, and rosemary. Sauté until fragrant, about 30 seconds. Constantly stir to ensure the garlic does not brown.
- Add the mushrooms, salt, and black pepper. Sauté until tender, and most of the moisture releases and evaporates, about 4 to 5 minutes. Add the vinegar and soy sauce, cook until the vinegar smell is not as strong, about 1 minute. Transfer to a plate.
- Melt the butter in the pan. Add the flour and whisk to combine. Stir and cook until the roux is golden in color, about 2 minutes.
- Turn the heat up to medium-high. Gradually whisk in 2 1/2 cups of stock, adding about 1/4 cup at a time. Whisk continuously to break up any clumps of flour. For a thinner sauce, add the remaining 1/4 to 1/2 cup of stock. Cook until the gravy is smooth and thickened, about 3 to 5 minutes. The sauce will thicken more as it cools down.
- Reduce the heat to medium-low. Add the mushroom mixture back to the pan, stir and cook to warm, about 2 minutes—season with salt and pepper to taste.
Notes
- Recipe Yield: About 2 1/2 cups ( 600ml)
- Serving Size: 1/4 cup gravy (60ml)
- For a Thinner Gravy: Add 2 3/4 to 3 cups of stock instead of 2 1/2 cups.
Using pan drippings: Substitute 1/4 cup drippings for the 1/4 cup of butter. - Make it Gluten-Free: Omit the butter—mix 2 tablespoons of cornstarch and ¼ cup of water to make a slurry. Alternatively, use 3 tablespoons plus ¼ teaspoon arrowroot powder, combined with 6 tablespoons water. Whisk into the hot liquid until thickened, about 30 to 60 seconds.
- Make it Vegan and Dairy-Free: Substitute olive oil for butter. Use vegetable stock or broth.
Nutrition
Calories: 102kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 208mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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