A good mushroom gravy recipe is so versatile. This one is so good served over steak, chicken, or rice. Whether made for a holiday meal or a delicious dinner, this homemade gravy is much better than anything you’ll find out of a can.
Part of this recipe involves making roux, which is a cooked combination of flour and fat, usually butter. Roux is used as a thickener for gravies and sauces. Don’t fret though; it’s easy to make with a whisk and some flour.
Everything here can be substituted for its low fat or vegetarian version. Use skim or soy milk instead of cream, olive oil instead of butter, or wheat flour instead of all-purpose flour. Just be ready for the mouth-watering smell that will invade your kitchen!
If you’re looking for a lighter-tasting homemade gravy recipe with mushrooms click here. It’s better suited for delicate wild mushrooms.
Recommended mushrooms: Morels, portobellos, porcini, or cremini. Anything with a strong flavor. More delicate tasting species such as black trumpets or chanterelles may be lost in this heavy mushroom gravy recipe.
Ingredients:
- 1 lb mushrooms, cleaned and chopped
- 1/4 cup butter, olive oil, or meat drippings
- 1 cup broth or water
- 1/2 cup heavy cream or milk
- 1/2 cup minced shallots
- 3 tablespoons flour
- Salt and pepper to taste
We’ll sauté the mushrooms and shallots, make the roux, and then marry them together. Here we go:
Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the mushrooms and sauté until they have started to brown, around 5 – 10 minutes. See this sautéed mushroom recipe for more information.
Add the shallots, cooking them with the mushrooms until they are translucent, another 5 – 10 minutes. Watch the mixture and stir occasionally.
As the mushrooms and shallots are cooking, begin making the roux. Melt the remaining butter or oil over medium low heat. Whisk in the flour, allowing it to cook for a minute or two.
Slowly whisk in the broth, allowing it to simmer for another 3 minutes. You’ll see the mixture begin to thicken. Next whisk in the milk and any seasonings. Let the whole thing warm through while stirring, another 2 minutes or so.
Add the mushroom/shallot mixture to the roux. Stir and simmer until the final result has the desired gravy consistency. Add a little water or broth if it becomes too thick.
Variations:
- Add any spice you like towards the end. Start with only 1/2 teaspoon at a time. Thyme is a popular choice.
- Add beef or poultry seasoning either as a powder or in a bouillon cube.
- Add 1/4 cup of white wine or sherry after whisking in the broth.
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