Gravy, Mushroom Recipe

Mushroom Gravy

1. 1

   Prepare ingredients

   Clean mushrooms by wiping with a damp cloth or quick rinse and pat dry; slice mushrooms about 1/4" thick. Finely dice the onion, mince the garlic, and measure out thyme, flour, stock, and other components.

2. 2

   Sauté aromatics and mushrooms

   Place a large skillet over medium heat. Add the butter and olive oil. When the butter has melted and begins to foam (about 1 minute), add the diced onion. Sauté for 4–5 minutes until the onion is translucent and beginning to brown at the edges. Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add the sliced mushrooms in a single layer if possible, and cook, stirring occasionally, until they release their liquid and it mostly evaporates and the mushrooms begin to brown, about 6–8 minutes. Stir in the thyme.

3. 3

   Make the roux

   Reduce heat to medium. Sprinkle the all-purpose flour evenly over the mushrooms and stir well to coat. Cook the flour with the mushrooms and aromatics for 1–2 minutes, stirring constantly, to remove the raw flour taste and lightly brown the flour (this will help thicken the gravy).

4. 4

   Add stock and simmer

   Gradually pour in the beef or mushroom stock while stirring or whisking continuously to prevent lumps. Bring the mixture to a gentle simmer. Scrape the bottom of the pan to incorporate any browned bits. Continue simmering for 5–7 minutes until the gravy has thickened to a coat-the-back-of-a-spoon consistency. If it becomes too thick, add up to 1/4 cup additional stock or water to reach desired consistency.

5. 5

   Finish and season

   Stir in the heavy cream (if using) and the soy sauce or Worcestershire sauce. Taste and add freshly ground black pepper and salt to preference. Simmer 1–2 more minutes to meld flavors and warm through.

6. 6

   Serve

   Remove from heat, sprinkle chopped fresh parsley over the gravy, and serve warm alongside brunch items (biscuits, breakfast potatoes, eggs, or sausage). If making ahead, cool slightly and refrigerate; reheat gently over low heat, thinning with stock if needed.