Gravy And Mushrooms: A Match Made In Heaven?

Mushroom gravy is a popular dish that can be made in a variety of ways. It is often made with a combination of fresh and dried mushrooms, such as cremini and porcini mushrooms, to create a robust and earthy flavour. The mushrooms are typically cooked in butter or oil until golden brown, and then combined with stock, such as chicken or beef stock, to create a savoury gravy. Some recipes also include additional ingredients such as garlic, thyme, and soy sauce to enhance the flavour. Mushroom gravy is commonly served with mashed potatoes, steak, pork chops, and other meat dishes. It can be made in advance and frozen for later use, making it a convenient and tasty addition to any meal.

How to make mushroom gravy

Mushroom gravy is a delicious and versatile sauce that can be served with mashed potatoes, biscuits, steak, pork chops, and more. Here is a step-by-step guide on how to make a delicious mushroom gravy.

Firstly, prepare your ingredients. You will need mushrooms (cremini, baby bella, or white button mushrooms work well), butter, flour, stock (chicken, beef, or vegetable), and optional ingredients such as onion, garlic, thyme, rosemary, and soy sauce.

To start making the gravy, heat a skillet or large saucepan over medium-high heat. Add olive oil and butter, allowing the butter to melt. Next, add your mushrooms and cook until they are golden brown. This step is important as it adds a deep flavour and colour to your gravy. You can also add onion, garlic, salt, pepper, and thyme at this stage for additional flavour.

Once the mushrooms are browned, add the flour and stir continuously for about one to two minutes to create a roux, which will thicken the gravy. Be careful not to burn the roux. Slowly whisk in the stock while continuing to stir. Bring the mixture to a boil, then reduce the heat to a simmer.

Allow the gravy to cook until it has thickened and reduced, this usually takes about 10 to 15 minutes. At this point, you can season the gravy with salt and pepper to taste, and add fresh herbs like thyme or rosemary for extra flavour. If you're feeling adventurous, you can also add a splash of sherry to enhance the flavour and create a brighter taste.

Your mushroom gravy is now ready to serve! It can be refrigerated for up to a week or frozen for up to three months. This gravy is a delicious and easy way to elevate your meals, so feel free to get creative and enjoy it with your favourite dishes.

The best types of mushrooms for gravy

Making mushroom gravy is a great way to add depth of flavour to a dish. While ordinary white button mushrooms can be used, there are other types of mushrooms that can elevate the taste of your gravy.

For a more intense mushroom flavour, cremini or Swiss brown mushrooms are a good option. Cremini mushrooms are fresh, whereas Swiss brown mushrooms are browned to achieve a more intense flavour. If you want to go for a more gourmet option, wild mushrooms can be used. However, it is recommended to use them sparingly in gravy, as they are best used in dishes where they can truly shine, such as a mushroom risotto.

Dried porcini mushrooms are also a great addition to mushroom gravy. They have a heightened and more concentrated flavour and can be used to make a gluten-free version of the gravy. To use dried porcinis, they must first be rehydrated in the oven or a food dehydrator. They can then be ground into a fine powder and added to the gravy for a hidden texture and an amazing flavour.

If you want to use fresh porcini mushrooms, they can be sliced and added directly to the gravy. Fresh porcinis are harder to come by and are usually more expensive, but they add a robust, earthy mushroom flavour to the dish.

In summary, while several types of mushrooms can be used to make gravy, the best options are cremini, Swiss brown, wild, and porcini mushrooms, depending on your preference for flavour and texture.

The best types of stock for mushroom gravy

A good mushroom gravy should have an earthy, woody flavour, and this can be achieved by using a combination of fresh cremini mushrooms and dried porcini. The stock is another critical component. Here are some of the best types of stock for mushroom gravy:

Beef stock

Beef stock is a popular choice for mushroom gravy, especially if it is served with meat. It is best to use homemade beef stock, as it has a richer, deeper, and more complex flavour than store-bought options. If you are using store-bought beef stock, opt for the best quality you can afford, and consider purchasing it from a butcher or a boutique brand.

Chicken stock

Chicken stock is another option for mushroom gravy, and it can be used on its own or in combination with beef stock. Like beef stock, homemade chicken stock will have a superior flavour to store-bought varieties. If you are using store-bought chicken stock, opt for a good quality, low-sodium option.

Vegetable stock

A robust vegetable stock can also be used as a base for mushroom gravy. This option is ideal for those who want a vegetarian or vegan gravy.

Mushroom stock

For an even more intense mushroom flavour, you can make a mushroom stock by simmering mushrooms in water. This can be done by using fresh mushrooms, dried mushrooms, or a combination of both.

Tips for making mushroom gravy

When making mushroom gravy, it is important to cook the mushrooms until they are golden brown to develop their flavour. Butter is often used to sauté the mushrooms, but beef drippings, lard, or bacon grease can be used for an even richer flavour. To thicken the gravy, a roux can be made by cooking flour in butter or the fat of your choice. Cornstarch can also be used as a thickener, but flour is generally considered to have a better flavour.

What foods go well with mushroom gravy

Mushroom gravy is a versatile sauce that can be served with a variety of dishes. Here are some ideas for foods that go well with mushroom gravy:

Mashed Potatoes

One of the most popular pairings for mushroom gravy is mashed potatoes. The rich and savory gravy adds a delicious flavor to the potatoes, and it's a combination that's hard to beat. For an extra garlicky kick, try serving it with garlic mashed potatoes.

Schnitzel

If you're looking for a hearty meal, schnitzel with a side of mash or rosti is a perfect match for mushroom gravy. It's a classic Australian pub meal and a great way to elevate your schnitzel.

Steak

Mushroom gravy is an excellent complement to steak. Pour the gravy over your steak for a juicy, flavorful dish. For something extra special, try basting your steak with garlic-thyme-butter before cooking.

Chicken

Chicken is another great option for mushroom gravy. Whether you're grilling, baking, or frying your chicken, the gravy will add a savory touch to your meal.

Chops and Sausages

Pork chops and sausages are a fantastic match for mushroom gravy. The savory gravy enhances the flavor of the meat, and it's a simple way to take your chops or sausages to the next level.

Bread

Mushroom gravy is also delicious when served with bread. Try dipping biscuits into the gravy or spreading it on breaded and fried pork chops for a tasty treat.

Vegetables

If you're looking for a way to make steamed or grilled vegetables more exciting, mushroom gravy is a great option. It adds flavor and makes even the dullest vegetables more irresistible.

Meat Dishes

For meat lovers, mushroom gravy is a versatile sauce that can be used with a variety of meat dishes. Try it with meatballs, meatloaf, rissoles, or any of your favorite ground meat recipes. It's a simple way to add flavor and moisture to your meal.

With its savory flavor and versatility, mushroom gravy is a great addition to a variety of dishes, adding a rich and earthy taste to your meal.

How to store mushroom gravy

Mushroom gravy is a delicious condiment that can be stored in an airtight container in the refrigerator for up to three days, as stated by one source. Another source mentions that it can be stored for up to a week. If you wish to store it for a more extended period, freezing is an option. Here is a detailed guide on how to store mushroom gravy:

Refrigeration

Allow the gravy to cool to room temperature. This step is crucial to prevent bacterial growth. Place the gravy in an airtight container. Glass or plastic containers with tight-fitting lids are ideal. You can also use a sealed bag specifically designed for food storage. Store the container in the refrigerator. Aim for a consistent temperature of 40°F (4°C) or below.

Freezing

If you plan to store the gravy for more than a few days, freezing is a good option. Allow the gravy to cool completely to room temperature. Place the gravy in an airtight container suitable for freezing, leaving some space for expansion. Label the container with the date and content. Freeze the container for up to three months.

Reheating

When you're ready to enjoy your gravy again, simply remove it from the freezer and let it thaw overnight in the refrigerator. Reheat the gravy on the stovetop over low to medium-low heat. Stir frequently to ensure even heating and prevent scorching. If the gravy has separated during storage, continue stirring until it regains its original consistency.

By following these simple steps, you can enjoy your homemade mushroom gravy multiple times and minimise food waste.

Frequently asked questions