Emma Wilson
Mushroom gravy is a versatile sauce that can be used to elevate a variety of dishes, from mashed potatoes to steaks and roasted vegetables. With its rich, savory flavor and creamy texture, it is a comforting addition to any meal. Creating mushroom gravy from scratch is easy and only requires a handful of basic ingredients: mushrooms, shallots or onions, garlic, butter, flour, broth or stock, and seasonings like thyme, rosemary, salt, and pepper. The key to developing deep flavor and color in the gravy is to sauté or caramelize the mushrooms until they are golden brown. This process, along with the addition of butter and flour to create a roux, gives the gravy its desired thickness and richness. Whether served with holiday roasts or weeknight meals, mushroom gravy is a delicious and versatile sauce that will impress and satisfy.
| Characteristics | Values |
|---|---|
| Type of Mushroom | Portobello, White Button, Cremini, Swiss Browns, Porcini, Shiitakes, Chanterelles |
| Other Ingredients | Shallot, Onion, Garlic, Butter, Olive Oil, Vegetable Stock, Beef Stock, Chicken Stock, Flour, Salt, Pepper, Thyme, Rosemary, Tamari/Soy Sauce |
| Consistency | Thick |
| Taste | Savory, Rich, Umami |
| Diet | Can be made vegan and gluten-free |
| Preparation Time | Less than 10 minutes |
| Storage | Refrigerate for up to 3 days or freeze for up to 3 months |
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What You'll Learn
Choosing the right mushrooms
White button mushrooms are a good basic option and are easily accessible. If you want a slightly stronger mushroom taste, Cremini or Swiss Browns are a great choice. For an even more intense flavour, you can opt for gourmet mushrooms like shiitake, oyster, or maitake (hen of the woods). These varieties will add a deeper, earthier flavour to your gravy.
Another way to enhance the mushroom flavour is by adding dried mushrooms, such as porcini. Ground dried porcini mushrooms can be added to your gravy for an extra boost of savoury umami flavour. You can also use mushroom powder to add a subtle mushroom note to your gravy.
When preparing fresh mushrooms, it's important to clean them properly. Use a damp paper towel or a soft brush to gently remove any dirt or debris. Avoid rinsing the mushrooms directly under running water, as they tend to absorb water and become soggy.
To get the most flavour out of your mushrooms, cooking them properly is key. Sautéing or frying them in a combination of butter and oil is a popular method, as it adds richness without burning. Cook the mushrooms until they are golden brown and their liquid has evaporated. This process helps to caramelise the mushrooms, intensifying their flavour and giving your gravy a beautiful depth of colour.
By choosing the right mushrooms and preparing them well, you'll create a delicious mushroom gravy that will elevate any dish.
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Adding aromatics
Aromatics are a key component of mushroom gravy, adding depth and complexity to the overall flavour. The most commonly used aromatics in mushroom gravy are garlic, onions, shallots, and herbs such as thyme, rosemary, and ground porcini mushrooms.
To prepare the aromatics, start by heating olive oil in a large skillet over medium heat. Add the finely chopped or sliced onions or shallots and cook until they become soft and translucent, which usually takes around 4 minutes. If you're using garlic, add it to the skillet and cook for an additional 2 minutes, being careful not to let it burn. The garlic should be aromatic and lightly browned.
At this point, you can add the mushrooms to the skillet. Sliced or chopped mushrooms work well, and it's best to use a variety that has a meaty texture and flavour, such as portobello or white button mushrooms. Cremini, porcini, shiitake, chanterelle, or Swiss brown mushrooms can also be used for a more intense mushroom flavour. Cook the mushrooms until they are soft and golden, stirring occasionally. This step is crucial as it adds depth of flavour and colour to your gravy.
Once the mushrooms are cooked, you can add your choice of herbs. Thyme and rosemary are popular choices for their aromatic and earthy flavours. Ground porcini mushrooms can also be added for extra mushroom flavour. Cook the herbs with the mushrooms for a minute or so to release their flavours.
In addition to the aromatics mentioned above, some recipes suggest adding a splash of soy sauce or tamari to enhance the savoury notes of the gravy. This is especially recommended if you're making a vegan or vegetarian version of mushroom gravy.
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Using butter and oil
To make mushroom gravy, you'll need to cook the mushrooms in butter and oil. This is because butter adds flavour, but it burns at high heat, whereas oil does not. By using both, you can brown the mushrooms without burning the butter.
First, heat a large skillet over medium to medium-high heat. Add olive oil to the pan and heat until hot. Then, add the mushrooms and cook until they are golden and soft. You can also add salt and pepper at this stage. It's important to cook the mushrooms in batches, as they will release water and stew if the pan is overcrowded.
Once the mushrooms are cooked, remove them from the pan and add butter. Some recipes suggest adding flour at this stage to make a roux, which will thicken the gravy. You can cook the flour for a few minutes to remove its raw taste and create a deeper flavour.
Next, add the mushrooms back to the pan and add your choice of stock. You can use beef, chicken, or vegetable stock depending on your preference and what you are serving the gravy with. Simmer the gravy until it thickens, then season with salt and pepper to taste.
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Thickening with flour
Thickening mushroom gravy with flour is a straightforward process. Start by rinsing and slicing the mushrooms, then sautéing them in butter or olive oil until they are golden and soft. Next, add flour to the pan. For a cup of sliced mushrooms, you will need two tablespoons of flour. Stir the mixture continuously for about 1-2 minutes until the flour is lightly browned. This step is important as it cooks off the raw flour taste and adds depth to the gravy.
After this, slowly pour in half a cup of stock, whisking vigorously to avoid lumps. You can use beef or vegetable stock, depending on your preference. If you are making a vegan or vegetarian gravy, vegetable stock is a good option. Once the stock is incorporated, add a cup of milk and continue to stir until the mixture is thickened and hot.
As the gravy cools, it will continue to thicken, so it is important to remove it from the heat when it is slightly thinner than your desired consistency. If you prefer a thinner gravy, you can add a little water or cream to adjust the consistency. Taste the gravy and adjust the seasoning with salt and pepper as needed.
If you are making gluten-free gravy, simply omit the flour. Instead, stir in a tablespoon of cornstarch dissolved in two tablespoons of water at the end of the cooking process and simmer for a minute until thickened.
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Seasoning and serving
Mushroom gravy is a versatile dish that can be served with a variety of meals. It can be served with mashed potatoes, roast beef, chicken, schnitzel, steamed vegetables, or a pile of mash. You can also mop it up with bread, polenta, pasta, rice, or any starchy side of your choice.
If you're serving it with meat, you can use the meat drippings to make the gravy even more flavourful. For example, if you're making a Thanksgiving turkey, you can use the turkey drippings instead of broth to make your mushroom gravy.
Mushroom gravy is also a great option for vegetarians and vegans. Simply use vegetable broth or stock instead of beef or chicken broth. You can also make it gluten-free by omitting the flour and using a cornstarch slurry instead.
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to three days or freeze them for up to three months. To reheat, simply stir the gravy over low heat until it's warmed through, adding a little extra liquid if needed.
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