Sometimes a traditional mushroom gravy recipe may be too heavy for your meal. Or perhaps you're worried the elegant chanterelle mushrooms that you found will be overpowered in such a recipe. It must be time for lighter gravy!
This lighter mushroom gravy is a perfect partner with fish, chicken, or vegetables such a broccoli. The softer flavor makes it ideal for showcasing delicate wild mushrooms.
Part of this recipe involves making roux, which is a cooked combination of flour and fat, usually butter. Used as a thickener for gravies and sauces, it's not difficult to make with a whisk and some flour.
For a classic, thicker homemade mushroom gravy recipe click here.
It doesn't take long to sauté the chanterelle mushrooms here, so we'll set them aside while we make the roux:
Melt 1 tablespoon of butter in a skillet over medium heat. Add the garlic and cook for 1 minute.
Add the mushrooms and sauté until they have started to brown, around 3 - 5 minutes. Chanterelles are more delicate, and should not be sautéed here longer than 5 minutes. If you're using a heartier type of mushroom such as porcini it's ok to cook them a little longer.
Transfer the mushrooms and garlic from the skillet to a plate or a dish and 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, wine, lemon juice, and cream. Do it thoroughly, as you want the whole mixture to be smooth, not lumpy.
Add the mushroom/shallot mixture to the roux. Stir and simmer until the final result has the desired gravy consistency, about 5 minutes. Don't let it simmer for too long. Add a little water or broth if it becomes too thick.
Enjoy your delicate homemade gravy with gourmet mushrooms!