Easy Mushroom Gravy Recipe
This Easy Mushroom Gravy is a rich and flavorful 20-minute sauce that belongs on every plate of mashed potatoes or holiday dinner menu.
Ingredients
- 1 pint of baby bella mushrooms
- 1 pint of button mushrooms
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 finely minced garlic cloves
- 1 peeled thinly sliced shallot
- ¾ cup of dry white wine
- 2 tablespoons all-purpose flour
- 4 cups beef stock
- 2 tablespoons of finely minced fresh Italian flat leaf parsley
- Coarse salt and freshly cracked pepper to taste
Instructions
- Using a damp paper towel, remove any unwanted particles from the mushrooms, and then thinly slice them.
- In a large carbon steel, cast iron, or stainless steel skillet, add the oil and heat over high heat until it begins to smoke lightly.
- Add the mushrooms, gently season with salt, and sauté for 10 to 12 minutes or until they are well browned.
- Scoot the mushrooms to 1 side of the pan, and in the other, the shallots, garlic, and 2 tablespoons of butter.
- Cook the shallots and garlic on that side of the pan for 1 to 2 minutes or until lightly browned.
- Mix all the ingredients in the pan together, deglaze with the white wine, and cook until there is only 1 or 2 tablespoons remaining.
- Turn the heat down to medium and mix in the flour to make a roux.
- Pour in the beef stock and bring the mixture to a boil. Once boiling turn the heat down to low and cook for 2 to 3 minutes.
- Finish with parsley, remaining 1 tablespoon of butter, salt, and pepper, and mix. Serve.
Notes
Make-Ahead: You can make this mushroom gravy up to 3 days in advance. Let it cool completely after cooking, then transfer it to an airtight container and store it in the refrigerator until it’s time to serve.
How to Store: Keep the gravy in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw the frozen gravy in the fridge overnight before reheating. Remember that the sauce will thicken and possibly break as it cools.
How to Reheat: Reheat your desired mushroom gravy in a saucepan and heat over low to medium heat, stirring occasionally, until warmed. If the sauce is too thick, add a splash of broth or water to loosen it up.
Use a carbon steel, cast iron, or stainless steel skillet to make the gravy.
If you’re making this specifically for Thanksgiving, add 2 to 3 fresh sage leaves, rosemary sprigs, and/or thyme sprigs when you pour in the stock. Remove and discard the herbs at the end.
Never soak the mushrooms in water. They’re like sponges and absorb any extra liquid, making them waterlogged and soggy. Clean the mushrooms by wiping them with a damp paper towel.
Deglazing adds liquid (like wine) to a hot pan to loosen the flavorful browned bits stuck to the bottom. This adds depth to your gravy, so don’t skip this step.
The roux is a mixture of flour and fat cooked to thicken the sauce. You can also thicken the gravy with a slurry or beurre manié.
Add a little extra flour or simmer it for a thicker gravy.
Nutrition
Calories: 208kcalCarbohydrates: 12gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 15mgSodium: 330mgPotassium: 955mgFiber: 2gSugar: 4gVitamin A: 288IUVitamin C: 4mgCalcium: 41mgIron: 2mg