Is it a soup? Nope, but you may be tempted to eat it on its own. That’s how delicious this creamy Mushroom Gravy is!
A sauce can make or break a meal. If it’s too strong, it can overpower the main dish, which, let’s be honest, is the main attraction and is what you should be tasting. If it’s too bland, it will take away from the food it’s poured over. Too thin and you run the risk of soggy food; too thick and it will resemble a solid more than the liquid it’s supposed to be. I guess you could say it’s all about balance.
Sometimes, when I make, say, a chicken dish, and I can’t think of another ingredient to make it with, I’ll turn to this mushroom gravy. It’s substantial enough to be considered a side dish without masking the meat. Balance.
This mushroom gravy contains only a handful of ingredients, which means you can focus on other matters. It requires SOME attention, like all good gravies (ha!) should but won’t take time away from your actual meal. Balance.
Ingredients
- 2 tbsp butter
- 8 oz. mushrooms, sliced
- 2 cloves garlic, crushed
- 4 tbsp flour
- 2 cups beef stock
- salt and pepper
How To Make Mushroom Gravy
Step 1: Melt the butter in a saucepan over MED-HIGH heat. Add the mushrooms and garlic. Sauté it for 8–10 minutes, until the mushrooms are cooked and most of the water has cooked off.
Step 2: Sprinkle in the flour and stir as you slowly pour in the beef stock.
Step 3: Stir the gravy constantly while you bring it to a boil over MEDIUM heat, then turn down the heat and let it simmer until it thickens, 10–15 minutes.
Top Tips For a Perfect Mushroom Gravy
- Add a splash of red wine for a more sophisticated taste.
- If you’re going to serve this gravy with a meat dish, add the drippings/grease to the gravy for an enhanced taste.
- Use fresh mushrooms. The surface should be smooth and dry (i.e., not slimy). Avoid ones that smell “funky”.
- Rinse the mushrooms then pat them dry before cooking them (a paper towel is enough, no need to use your hairdryer!).
- If your gravy is too thick, add more broth; too thin, add more flour. Just add both in small increments so you don’t overdo it.
FAQs
Sure. Just use vegetable stock instead of beef stock.
Yep. If you don’t want to use butter for dietary purposes or whatever reason, replace the two tablespoons with two tablespoons of oil (e.g., vegetable or olive). You’ll lose a bit of that richness that butter provides but if you don’t mind, then oil will certainly work as a replacement. If you can’t decide between the two, then use both!
This could be a long list! Onions, herbs like thyme, rosemary, or parsley, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, soy sauce, heavy cream, Parmesan cheese, and/or chopped bacon would all fit in with this sauce immediately.
Button, cremini, shiitake, oyster, chanterelle, porcini (dry or fresh), and/or enoki mushrooms will work. I tend to use whichever I have already on hand. Those with more forethought will enjoy mixing and matching so that each time they make this gravy, it’s like a whole new dish.
Sure. Make a roux by combining the butter and the flour first (follow the link for more comprehensive instructions). I would do up the mushrooms separately then add them to the roux once they’re done.
Serving Suggestions
- Stovetop Chicken Breast: When I think of this gravy, I think of chicken breast. Here’s a recipe so you, too, can think what I think.
- Roasted Brussels Sprouts: On the side of that chicken can be served these sprouts, which go well with the mushroom gravy.
- Boursin Mashed Potatoes: Mashed potatoes and gravy could be a meal unto itself. It’s almost iconic.
- Cornbread, Sausage & Pecan Stuffing: These suggestions would all work together, including this stuffing recipe. Up to you whether you want to include the sausage.
How to Store Mushroom Gravy
Let the gravy cool completely then store it in an airtight container in the fridge where it should last for up to 5 days. Reheat it on the stove on LOW heat. Be advised the consistency may not be there so a splash of water or broth may be required to loosen it up. You can also freeze the gravy. Depending on how much you have, you may want to divide it up into smaller portions and then store it in the freezer where it should last for up to 3 months. Let it thaw in the fridge overnight and then warm it up as prescribed above.
Mushroom Gravy
Ingredients
- 2 tbsp butter
- 8 oz. mushrooms sliced
- 2 cloves garlic crushed
- 4 tbsp flour
- 2 cups beef stock
- salt and pepper
Instructions
- Melt the butter in a saucepan over MED-HIGH heat. Add the mushrooms and garlic. Sauté it for 8–10 minutes, until the mushrooms are cooked and most of the water has cooked off.
- Sprinkle in the flour and stir as you slowly pour in the beef stock.
- Stir the gravy constantly while you bring it to a boil over MEDIUM heat, then turn down the heat and let it simmer until it thickens, 10–15 minutes.
Nutrition
