Emma Wilson
Mushroom gravy is a versatile dish that can be served with a variety of meals, from weeknight dinners to Thanksgiving feasts. It is a rich and flavorful sauce that can be prepared in advance and stored in the refrigerator or freezer for future use. The key ingredients are mushrooms, butter, flour, and stock, but the addition of aromatics like garlic, onion, and thyme can elevate the taste. The type of mushrooms used can also be varied, with cremini, baby bella, and button mushrooms being popular choices. The preparation process involves searing or sautéing the mushrooms, creating a roux with butter and flour, adding stock, and seasoning to taste. The gravy can be customized to be thicker or thinner, and the cooking time is relatively short, making it a convenient and tasty addition to any meal.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, Butter, Onion, Garlic, Flour, Broth, Red Wine, Thyme, Olive Oil, Vegetable Stock, Soy Sauce, Parsley, Salt, Pepper |
| Preparation | Melt butter in a saucepan, add onions, add mushrooms, stir in garlic, season with salt and pepper, sprinkle flour, deglaze with red wine, stir in stock, add parsley |
| Storage | Refrigerate in an airtight container for up to 4 days, freeze for up to 3 months |
| Serving Suggestions | Steak, Chicken, Pork Chops, Mashed Potatoes, Pasta, Rice |
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What You'll Learn
Choosing the right mushrooms
- Variety: Cremini, baby bella (also known as cremini), portobello, shiitake, oyster, and white button mushrooms are all excellent choices for mushroom gravy. These varieties have robust or mild flavours that complement the gravy well. If you want to add a unique texture and flavour to your gravy, you can also use a mix of different mushroom types. For example, combining baby bella and button mushrooms can create a well-rounded gravy with crowd-pleasing flavours.
- Freshness: Always choose fresh, firm mushrooms with intact caps and gills. Avoid mushrooms that are slimy, wrinkled, or have discoloured spots. Fresh mushrooms will have a more appealing texture and flavour in your gravy.
- Quantity: Mushroom gravy typically calls for a substantial amount of mushrooms to create a meaty and savoury base. A good rule of thumb is to use around one pound of mushrooms for a standard-sized batch of gravy. This amount ensures that your gravy has a robust mushroom flavour and a satisfying texture.
- Preparation: Before using the mushrooms, clean them gently with a damp paper towel to remove any dirt or debris. Then, slice the mushrooms thinly or chop them into smaller pieces, depending on your desired texture. Thinly sliced mushrooms will release their moisture more quickly during cooking, while larger pieces may retain a meatier bite.
- Cooking method: Sautéing or searing mushrooms in olive oil, avocado oil, or butter is a common preparation method for mushroom gravy. Cooking the mushrooms over medium to high heat until they are well-browned and have shrunk in size helps to develop their flavour and reduce their moisture content. This step is crucial in creating a flavourful and thick gravy.
By following these tips and choosing the right mushrooms, you'll be well on your way to creating a delicious and successful mushroom gravy that your family and friends will love.
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Aromatics and spices
For an Indian-style mushroom gravy, you can use a combination of ginger, garlic, and onion as the base aromatics. To this, you can add spices such as red chilli powder, coriander powder, and garam masala. You can also add ground spices such as coriander seeds, red chillies, cardamoms, and fennel seeds. If you want to add a creamy texture, you can include cashew powder and malai (cream).
For a Western-style mushroom gravy, the base aromatics typically include garlic, onion, and thyme. You can also add soy sauce to enhance the savoury notes. If you want to add a hint of spice, you can include red wine to deglaze the pan and scrape up any browned bits.
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Thickening the gravy
Using Starch
A common method to thicken mushroom gravy is by adding starch. Cornstarch is a popular choice, but you can also use potato starch, arrowroot, or tapioca starch. Create a slurry by dissolving the starch in water, ensuring it's smooth and pourable. Gradually add the slurry to your simmering gravy, stirring continuously. This process should be done at the end of cooking, just before serving. The gravy will quickly reach the desired thickness as it simmers.
Flour as a Thickening Agent
You can also use flour to thicken your mushroom gravy. Sprinkle flour over the vegetables and stir gently for about a minute. For a more traditional roux, knead equal parts of room-temperature butter and flour together, slowly incorporating it into your gravy while whisking. Alternatively, melt butter in a saucepan, add an equal volume of flour, whisking to prevent lumps, and cook for a few minutes. This flour-based mixture can be added to your gravy to achieve the desired thickness.
Simmering and Reducing
Another technique to thicken your gravy is by simply simmering it for a longer period. Prolonged simmering reduces the liquid content and results in a thicker consistency. However, be cautious not to overcook your mushrooms during this process.
Pureeing Mushrooms
If you want to thicken your gravy while enhancing the mushroom flavour, consider pureeing some of the mushrooms. After cooking, remove a portion of the mushrooms and set them aside. Puree the remaining mushrooms and sauce, then return the whole mushrooms to the pureed mixture. This method adds thickness and intensifies the mushroom flavour.
Mushroom Powder
For a unique thickening approach, dried mushrooms can be ground into a fine powder and used as a flavourful thickening agent. This powder can be added directly to your gravy, enhancing the earthy notes of the dish.
Remember, the exact ratio of thickener to gravy is a matter of personal preference. Always adjust the consistency to your desired taste and texture.
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Storing and reheating
Storing mushroom gravy:
To store mushroom gravy, use an airtight container and place it in the refrigerator. It will stay good for up to three to four days. You can also freeze mushroom gravy for up to three months. To do this, pour the cooled gravy into freezer-safe bags and lay them flat in the freezer until frozen. Then, stack them to save space.
Reheating mushroom gravy:
When reheating mushroom gravy, it is important to do it slowly and at low temperatures to avoid burning the gravy. You can reheat the gravy on the stovetop using a skillet or a pot, in the microwave, or in the oven. If you are in a hurry or only reheating a small amount, the microwave is the best option. If using a skillet, turn it on low heat and let the gravy heat slowly. Stir or whisk frequently to avoid burning and remove any lumps. If using a pot, you can use the double-boiler technique by placing water in the pot and putting the gravy in a separate container that rests in the pot while heating. For all methods, the gravy should reach a temperature of at least 165°F.
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Serving suggestions
Mushroom gravy is a versatile dish that can be served with a variety of meals. Here are some serving suggestions to get you started:
Meat Dishes
Mushroom gravy goes well with a variety of meat dishes, including steak, chicken, and pork. For steak, consider a ribeye or a classic beef steak. If you're serving chicken, a simple pan-seared chicken breast or thigh can be elevated with a ladle of mushroom gravy. You can also serve it with pork chops, pork medallions, or breaded pork schnitzel.
Vegetarian Options
If you're looking for a vegetarian option, mushroom gravy can be served with mashed potatoes, steamed vegetables, or polenta. For a heartier meal, try it with mashed cauliflower or parsnip puree. You can also serve it with homemade noodles, mushroom ravioli, or spaetzle.
Holiday Meals
Mushroom gravy is an excellent addition to your holiday meals, such as Thanksgiving or Christmas. Serve it alongside your roasted turkey, meatloaf, or roast beef. It also pairs well with classic holiday side dishes like cornbread stuffing, green bean casserole, and roasted Brussels sprouts.
Special Diets
This gravy is vegan and gluten-free, making it a versatile option for various dietary needs. For a gluten-free version, swap out the flour for cornstarch mixed with water.
Customization
Feel free to customize your mushroom gravy by using different types of mushrooms, such as portobello, shiitake, or white button mushrooms. You can also add aromatics like garlic, onion, and thyme to enhance the flavor. For a deeper color and richer flavor, use a high-quality beef or chicken stock.
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Frequently asked questions
You will need mushrooms, butter, flour, broth or stock, oil, onion, and garlic. You can also add wine, soy sauce, and herbs like thyme and parsley.
First, melt butter in a saucepan over medium heat. Add onions and mushrooms, cooking until browned. Stir in the garlic and season with salt and pepper. Sprinkle flour over the vegetables and stir. Deglaze the pan with wine, scraping up any browned bits. Finally, add your broth or stock and simmer until thickened.
Cremini, baby bella, portobello, shiitake, or white button mushrooms work well. You can also use oyster mushrooms or any variety of your choice.
To thicken the gravy, simmer it for longer or add more flour mixed with water. If it's too thick, add a splash of broth or stock to thin it out.
