Description
This Creamy Mushroom Gravy is a rich and savory sauce made by sautéing mushrooms, onions, and garlic, then combining them with a creamy roux-based broth. Ideal for drizzling over mashed potatoes, meats, or vegetables, it brings a comforting, gourmet touch to your meals in just 25 minutes.
Ingredients
Scale
Gravy Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz mushrooms (such as cremini or button), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Thickener and Liquids
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth (or chicken broth for non-vegetarians)
- 1/2 cup heavy cream (or milk for a lighter option)
- 1 teaspoon soy sauce (optional, for depth of flavor)
Seasonings and Herbs
- Salt and pepper to taste
- Optional: 1 tablespoon fresh thyme or parsley, chopped
Instructions
- Heat butter and oil: In a medium skillet over medium heat, melt the butter and olive oil together to create a flavorful base for sautéing.
- Sauté mushrooms, onions, and garlic: Add the sliced mushrooms, chopped onion, and minced garlic to the skillet. Cook, stirring occasionally, until the mushrooms are golden and the onions are translucent, about 5-7 minutes.
- Add flour to make roux: Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook the mixture for about 1-2 minutes to eliminate the raw flour taste and create a roux.
- Pour in broth: Gradually add the vegetable broth while continually stirring to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and simmer until it starts to thicken, about 3-5 minutes.
- Add cream and seasonings: Stir in the heavy cream (or milk), soy sauce if using, salt, and pepper. Cook for another 2-3 minutes, allowing the gravy to thicken and the flavors to meld together.
- Finish with herbs and serve: Remove from heat and stir in fresh thyme or parsley if desired. Serve the creamy mushroom gravy warm over your favorite mashed potatoes, meats, or vegetables.
Notes
- For a lighter option, substitute heavy cream with milk or a plant-based milk.
- Use chicken broth instead of vegetable broth if not vegetarian for added richness.
- To achieve a thicker gravy, simmer a little longer or add an extra tablespoon of flour.
- This gravy can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
