Description
This Easy Mushroom Gravy recipe is a quick and delicious way to elevate your meals with a rich, creamy mushroom sauce. Using fresh button mushrooms sautéed to golden perfection and combined with a buttery roux, chicken stock, and milk, this gravy is perfect for pouring over mashed potatoes, meats, or vegetables. Ready in just 10 minutes, it’s a simple and flavorful addition to any table.
Ingredients
Scale
Gravy Ingredients
- 1/2 lb fresh button mushrooms (white or brown, sliced)
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1/2 cup chicken stock or broth (vegetable or beef stock also works)
- 1 cup milk (any kind)
- Salt and pepper to taste
Instructions
- Prepare the Mushrooms: Rinse the mushrooms under water and pat them dry with paper towels. Slice them evenly. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the sliced mushrooms and sauté until they turn golden brown and become soft, approximately 5-6 minutes. Remove the mushrooms from the pan and set aside.
- Make the Roux: In the same skillet, add 2 tablespoons of unsalted butter. Let it melt completely over medium heat, then stir in 2 tablespoons of all-purpose flour. Whisk continuously for 1-2 minutes until the roux turns a light golden brown, which develops flavor and thickening power.
- Add Liquids: Slowly whisk in 1/2 cup of chicken stock, ensuring no lumps form. Follow by adding 1 cup of milk. Continue to whisk and cook until the mixture is hot and begins to thicken, about 2-3 minutes.
- Combine and Simmer: Return the sautéed mushrooms back into the skillet with the gravy. Season with salt and pepper to taste. Bring the mixture to a gentle simmer and cook until the gravy reaches your desired consistency. Keep in mind the gravy will thicken slightly as it cools. Once done, remove from heat and serve hot.
Notes
- You can substitute chicken stock with vegetable or beef stock for different flavor profiles.
- For a dairy-free version, use a plant-based milk and vegan butter.
- Ensure mushrooms are dry before sautéing to avoid excess moisture in the gravy.
- If the gravy becomes too thick, thin it out with a little extra milk or stock.
