Michael Davis
Making brown gravy with cream of mushroom is a simple yet flavorful way to elevate your meals, especially when paired with dishes like roasted meats, mashed potatoes, or biscuits. This recipe combines the rich, savory base of traditional brown gravy with the creamy, earthy notes of mushroom soup, creating a smooth and hearty sauce. By using ingredients like pan drippings, beef or chicken broth, and a can of cream of mushroom soup, you can achieve a velvety texture and deep flavor profile. The process involves whisking the ingredients together over medium heat, allowing the mixture to thicken and meld into a luscious gravy that adds a comforting touch to any dish. Whether you're a beginner or an experienced cook, this method is both quick and rewarding, making it a go-to for enhancing your favorite recipes.
| Characteristics | Values |
|---|---|
| Base Ingredient | Pan drippings (from roasted meat) or butter |
| Thickening Agent | Flour (all-purpose) |
| Liquid | Beef or chicken broth, water |
| Key Ingredient | Cream of mushroom soup (condensed) |
| Seasonings | Salt, pepper, garlic powder, onion powder, thyme (optional) |
| Cooking Method | Stovetop |
| Preparation Time | 10-15 minutes |
| Texture | Smooth, creamy, and thick |
| Color | Rich brown |
| Flavor Profile | Savory, umami, and slightly earthy from mushrooms |
| Uses | Served with meats, mashed potatoes, or biscuits |
| Variations | Can add diced mushrooms, onions, or herbs for extra flavor |
| Storage | Refrigerate for up to 3-4 days; reheat on stovetop or microwave |
| Pro Tip | Gradually whisk in liquid to avoid lumps; simmer to desired thickness |
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What You'll Learn
- Gather Ingredients: mushrooms, butter, flour, broth, cream, salt, pepper, garlic, onion, thyme
- Sauté Mushrooms: cook until golden brown for rich flavor and texture
- Make Roux: whisk flour into butter until smooth, avoiding lumps for thickening base
- Add Broth: gradually pour in broth, stirring constantly to prevent clumping
- Finish with Cream: stir in cream, season, and simmer until desired consistency
Gather Ingredients: mushrooms, butter, flour, broth, cream, salt, pepper, garlic, onion, thyme
To begin crafting your rich and flavorful brown gravy with cream of mushroom, the first step is to gather all the necessary ingredients. Start by selecting fresh mushrooms, as they will be the star of your gravy, providing a deep, earthy flavor. Button mushrooms are a common choice, but feel free to experiment with cremini or shiitake for a more robust taste. Ensure you have unsalted butter on hand, as it will serve as the base for your roux, adding a creamy texture and subtle richness. All-purpose flour is essential for thickening the gravy, creating a smooth consistency that clings perfectly to your favorite dishes.
Next, prepare broth, preferably beef or chicken, to add depth and savory notes to your gravy. If you prefer a vegetarian option, vegetable broth works just as well. Heavy cream is another key ingredient, as it will blend with the cream of mushroom to create a luscious, velvety finish. Don’t forget to grab salt and pepper to season your gravy, enhancing the natural flavors of the mushrooms and other components. Freshly ground pepper is recommended for a more vibrant taste.
For aromatic depth, garlic and onion are indispensable. Mince a few cloves of garlic and dice a small onion to infuse your gravy with a fragrant, savory base. These ingredients will sauté in the butter, releasing their flavors and forming the foundation of your gravy. Lastly, thyme will add a subtle herbal note that complements the mushrooms beautifully. Fresh thyme sprigs are ideal, but dried thyme can be used in a pinch.
As you gather these ingredients, take a moment to measure them out and organize your workspace. You’ll need about 8 ounces of mushrooms, 3 tablespoons of butter, 3 tablespoons of flour, 2 cups of broth, 1 cup of heavy cream, 1 minced garlic clove, 1/4 cup diced onion, and 1 teaspoon of fresh thyme leaves (or 1/2 teaspoon dried). Having everything prepped and within reach will make the cooking process seamless and enjoyable.
With all your ingredients assembled, you’re now ready to move on to the next step: cooking the mushrooms and building the roux. This preparation ensures that your brown gravy with cream of mushroom will turn out perfectly balanced, rich, and full of flavor.
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Sauté Mushrooms: cook until golden brown for rich flavor and texture
To achieve a rich and flavorful brown gravy with cream of mushroom, the first step is to properly sauté the mushrooms until they are golden brown. This process not only enhances their flavor but also adds a desirable texture to the gravy. Begin by selecting fresh, firm mushrooms, preferably button or cremini, as they have a robust taste that stands up well to cooking. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, and slice them evenly to ensure consistent cooking.
Heat a large skillet over medium-high heat and add a tablespoon of unsalted butter or olive oil. Allow the fat to heat until it begins to shimmer but not smoke. This ensures the mushrooms will sear properly without burning. Add the sliced mushrooms in a single layer, being careful not to overcrowd the pan, as this can cause them to steam instead of brown. If necessary, sauté the mushrooms in batches to maintain even cooking. Let them cook undisturbed for 3-4 minutes, or until the edges start to turn golden brown and release their moisture.
Once the mushrooms have released their liquid and it has mostly evaporated, continue to cook them while stirring occasionally. This allows the mushrooms to develop a deep, golden-brown color and a slightly crispy texture. The browning process, known as the Maillard reaction, creates complex flavors that will enrich the gravy. Be patient during this step, as rushing it may result in underdeveloped flavors. The mushrooms should be tender yet caramelized, with a rich, earthy aroma.
As the mushrooms reach the desired golden-brown stage, season them lightly with salt and pepper to enhance their natural flavors. At this point, you can optionally add minced garlic or shallots to the skillet, cooking them for an additional minute until fragrant. This extra step adds another layer of flavor to the gravy base. Once the mushrooms are perfectly sautéed, remove them from the skillet and set them aside. The fond (browned bits) left in the pan will be deglazed later to create the base of the brown gravy, ensuring none of that rich flavor is wasted.
Properly sautéing the mushrooms until golden brown is a crucial step in making brown gravy with cream of mushroom. It not only imparts a deep, savory taste but also contributes to the overall texture of the dish. The caramelized mushrooms will meld seamlessly with the cream of mushroom soup and other gravy ingredients, resulting in a luscious, flavorful sauce. Taking the time to sauté the mushrooms correctly sets the foundation for a gravy that is both comforting and sophisticated.
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Make Roux: whisk flour into butter until smooth, avoiding lumps for thickening base
To begin making brown gravy with cream of mushroom, one of the crucial steps is to create a roux, which serves as the thickening base for your gravy. The process starts by melting butter in a saucepan over medium heat. It’s important to use a sufficient amount of butter, typically around 2 to 3 tablespoons, to ensure there’s enough fat to absorb the flour and create a smooth consistency. Allow the butter to melt completely, but avoid letting it brown, as this step is focused on creating a light roux for a delicate gravy.
Once the butter is fully melted, gradually whisk in an equal amount of flour, usually 2 to 3 tablespoons, depending on how thick you want your gravy. The key here is to add the flour slowly while continuously whisking to prevent lumps from forming. Lumps can ruin the texture of your roux and, consequently, your gravy. Whisk vigorously in a circular motion, ensuring the flour is fully incorporated into the butter. This mixture should form a smooth, paste-like consistency, which is the foundation of your gravy’s thickness.
As you whisk the flour into the butter, pay close attention to the color and texture of the roux. For a brown gravy, you’ll want to cook the roux for a few minutes, stirring constantly, until it turns a light golden color. This step helps to cook out the raw flour taste and adds a subtle nutty flavor to the gravy. However, be cautious not to overcook it, as a dark roux can overpower the mushroom and cream flavors in the final dish. The goal is to achieve a smooth, lump-free roux that will seamlessly blend with the other ingredients.
To ensure the roux remains smooth, maintain a steady whisking motion and keep the heat at medium. If the roux starts to stick to the bottom of the pan or clump together, reduce the heat slightly and continue whisking until it becomes homogeneous. This step requires patience and attention to detail, as a well-made roux is essential for a velvety gravy. Once the roux is smooth and lightly golden, it’s ready to be combined with the liquid ingredients, such as broth and cream of mushroom soup, to create the rich, flavorful brown gravy.
Finally, remember that the roux is the backbone of your gravy, providing both thickness and flavor. By whisking the flour into the butter until smooth and avoiding lumps, you set the stage for a successful gravy. This technique ensures that the flour is evenly distributed and fully cooked, resulting in a gravy that is both silky and rich. With the roux prepared, you can confidently move on to adding the cream of mushroom and other ingredients, knowing your gravy will have the perfect consistency and texture.
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Add Broth: gradually pour in broth, stirring constantly to prevent clumping
When adding broth to your brown gravy with cream of mushroom, the key is to do it gradually and with constant stirring to ensure a smooth and lump-free consistency. Start by measuring out the required amount of broth, typically beef or chicken broth, as it forms the base of your gravy. Slowly pour a small amount of broth into the pan, allowing it to mix with the existing ingredients, which usually include sautéed mushrooms, onions, and garlic, along with the cream of mushroom soup. This slow incorporation is crucial to avoid temperature shocks that can cause the mixture to seize or curdle.
As you pour, use a whisk or a wooden spoon to stir the mixture continuously. The stirring motion helps to distribute the broth evenly, preventing it from settling at the bottom and forming clumps. Focus on creating a circular motion in the pan to ensure every part of the mixture is combined. This technique is especially important when working with starches or flour-based roux, as they tend to clump when exposed to liquid without proper agitation.
The gradual addition of broth allows you to control the thickness of the gravy. If you add too much liquid at once, the gravy might become too thin, and you'll need to cook it longer to reduce and thicken. Conversely, adding broth slowly lets you assess the consistency as you go, ensuring you achieve the desired thickness. Keep in mind that the gravy will continue to thicken slightly as it simmers, so aim for a slightly thinner consistency than your final goal.
Stirring constantly also helps to release the flavors from the mushrooms and other aromatics, infusing the broth and creating a rich, savory gravy. The cream of mushroom soup provides a creamy base, but the broth adds depth and a more complex flavor profile. By gradually incorporating the broth, you're not just thinning the mixture; you're building layers of flavor that will enhance your final dish.
In the final stages of adding the broth, pay close attention to the gravy's texture. If you notice any lumps forming, adjust your stirring technique, ensuring you reach all areas of the pan. You can also slightly increase the heat to help dissolve any small lumps, but be cautious not to scorch the gravy. The goal is to achieve a silky, smooth gravy that coats the back of a spoon, indicating the perfect balance of ingredients and a well-executed broth addition.
Remember, the 'Add Broth' step is a delicate process that requires patience and attention to detail. It's the foundation of your brown gravy, and getting it right will ensure a delicious, restaurant-quality sauce to accompany your meats and sides. With practice, you'll master the art of gradually pouring and stirring, creating a creamy, flavorful gravy every time.
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Finish with Cream: stir in cream, season, and simmer until desired consistency
Once you’ve prepared the base of your brown gravy using cream of mushroom soup, it’s time to elevate it with cream for a rich, velvety finish. Begin by slowly stirring in the cream (heavy cream or half-and-half works best) into the gravy. Pour the cream in a steady stream while whisking continuously to ensure it blends smoothly without curdling. This step is crucial for achieving a uniform texture and preventing lumps. The cream will lighten the color of the gravy slightly, adding a luxurious depth to both flavor and appearance.
After incorporating the cream, it’s essential to season the gravy to balance the richness. Taste the mixture and adjust with salt, pepper, or additional herbs like thyme or parsley to enhance the mushroom flavor. Remember, the cream will mellow the overall taste, so don’t be shy with the seasoning. A pinch of garlic powder or a dash of Worcestershire sauce can also add complexity, complementing the earthy tones of the cream of mushroom base.
Once seasoned, allow the gravy to simmer gently over low heat. This step is key to thickening the gravy to your desired consistency. Stir occasionally to prevent sticking or burning, and keep an eye on the texture as it reduces. The cream will thicken the gravy naturally, but if it becomes too thick, you can thin it with a splash of broth or water. Conversely, if it’s too thin, let it simmer a bit longer to evaporate excess liquid.
As the gravy simmers, the flavors will meld together, creating a harmonious blend of creamy, savory, and umami notes. The cream will temper the intensity of the mushroom soup, resulting in a smoother, more refined gravy. Use this time to assess the consistency—whether you prefer it thin for drizzling or thick for coating. Aim for a texture that coats the back of a spoon for a classic gravy consistency.
Finally, once the gravy reaches your desired thickness and flavor profile, remove it from the heat. Let it rest for a minute or two to settle before serving. This final step ensures the gravy is perfectly balanced and ready to enhance your dish. Whether poured over roasted meats, mashed potatoes, or biscuits, the cream-finished brown gravy with cream of mushroom will add a decadent touch to your meal.
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Frequently asked questions
The basic ingredients include cream of mushroom soup, beef or chicken broth, flour, butter, salt, pepper, and optional seasonings like garlic powder or onion powder.
To thicken the gravy, mix a small amount of flour with butter to create a roux, then gradually stir it into the simmering mixture of cream of mushroom soup and broth until it reaches the desired consistency.
Yes, cream of mushroom soup can be used as a convenient base for brown gravy. Simply combine it with broth and seasonings, then thicken with flour or a roux for a quick and flavorful gravy.
