Description
This easy mushroom gravy recipe is made from scratch without using drippings, making it a versatile and flavorful sauce perfect for enhancing meats, mashed potatoes, or vegetables. It features sautéed mushrooms and garlic in a buttery roux, finished with rich beef stock for a savory, comforting gravy.
Ingredients
Scale
Fat and Aromatics
- 1 tbsp olive oil
- 45g / 3 tbsp unsalted butter
- 1 1/2 tsp finely minced garlic (about 1 large or 2 medium cloves)
- 30g / 2 tbsp unsalted butter
Mushrooms
- 400g / 14oz mushrooms, sliced 3mm / â…›” thick (white button or Swiss/Cremini)
Seasonings and Thickener
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 tbsp plain/all-purpose flour
- 1/4 tsp black pepper (for the gravy)
- Salt to taste
Liquids
- 2 cups beef stock/broth
Instructions
- Heat the fats and sauté garlic: In a large pan, heat 1 tablespoon of olive oil and 3 tablespoons of unsalted butter over medium heat. Once melted and hot, add the finely minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook mushrooms and season: Add the sliced mushrooms to the pan along with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until the mushrooms release their moisture and become tender, about 7-8 minutes.
- Add butter and flour for roux: Stir in 2 tablespoons of unsalted butter and let it melt. Sprinkle 4 tablespoons of all-purpose flour over the mushroom mixture, stirring constantly to combine. Cook the flour for about 2 minutes to remove the raw taste, forming a roux that will thicken the gravy.
- Pour in beef stock and simmer: Gradually whisk in 2 cups of beef stock to the roux, making sure to break up any lumps. Bring the mixture to a simmer and cook for 5-7 minutes, stirring often, until the gravy thickens to your desired consistency.
- Final seasoning: Taste the gravy and add 1/4 teaspoon black pepper and salt as needed to balance the flavors. Remove from heat and serve immediately or keep warm until ready to use.
Notes
- Use white button or cremini mushrooms for best flavor and texture.
- To make a vegetarian version, substitute beef stock with vegetable broth.
- Make sure to cook the flour long enough to avoid a raw flour taste in the gravy.
- If the gravy becomes too thick, thin it with a little extra stock or water.
- This gravy can be stored refrigerated for up to 3 days and reheated gently.
