Mushroom gravy is one of my favorite things to make, because even though it's gravy, it's so full of mushrooms that it almost counts as another vegetable. I make this sauce often, when we're eating mashed potatoes, steaks, or pork chops, or sometimes even for burgers or baked potatoes. It's highly adaptable and suitable for all of your gravying needs — as long as you like mushrooms.
Keep reading for the umami-packed gravy recipe.
Use any combination of mushrooms you like. I used baby portobello and button, but cremini and shiitake are also especially nice in this.
Sauté those babies, then whisk in some flour and let it cook a minute . . .
Then whisk in some stock and let it cook until it thickens . . .
Then whisk in some half-and-half. Milk is OK, but only if you're into not being awesome. Heavy cream equals bonus awesome points. Season to taste with salt, pepper, worcestershire, and/or Tabasco, and put it on something good.
This gravy is so highly adaptable that you can easily turn it vegan (by using all oil instead of butter, vegetable stock, and no worcestershire) or amp up the smokiness by adding bacon grease to the oil in the pan. You can add wine to the stock (either red or white) or use milk instead of cream. Change the herbs to suit your taste, add some sautéed onions or shallots, spice it up with a little Tabasco . . . There are too many variations to count. This gravy has potential! It's going places. It's got opinions. It wants to nestle into your dinner plans.
Don't turn it down.
Simple Mushroom Gravy
- 1 pound mushrooms (any variety or combination), cleaned and sliced
- 3 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried thyme (or 1/2 tablespoon fresh)
- 1 1/2 tablespoons flour
- 2 cups stock (I use chicken. Use beef for a richer sauce or vegetable for a lighter version.)
- 1/3 cup half-and-half
- Optional: worcestershire, to taste, and/or Tabasco, to taste
- Heat a medium nonstick skillet over medium-high heat. Add two tablespoons of butter and the olive oil, letting the butter melt. Add the mushrooms (the pan will be full, but they'll shrink in a minutes) and carefully stir. Sauté over medium-high heat for about three minutes, until the mushrooms start to shrink down a bit. Season with salt and pepper and add the thyme.
- Add the garlic and the remaining tablespoon of butter. Keep cooking for six to eight more minutes; the mushrooms will get very juicy for a little bit, giving up all their liquid. Keep cooking them until that watery liquid evaporates and you just have a little buttery juice left.
- Sprinkle in the flour and stir well with a whisk. Cook for one minute, stirring. Whisk in the stock until smooth, then reduce heat, and simmer for three to five minutes, until the gravy has thickened a little. Whisk in the half-and-half and simmer for another minute.
- Taste to adjust seasoning. I like it with about a tablespoon of worcestershire and a dash of Tabasco.
Serves three to six, depending on use.