Mushroom Gravy

Mushroom gravy is an all-purpose gravy that you can serve with meat, mashed potatoes or grilled fish. It is packed with umami.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Servings cups

Calories 664kcal

Author Subhasmita

Clean mushroom using a damp kitchen towel or brush off any dirt Cut into 1/4 inch thick slices.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet. Cook half of the sliced mushroom until golden brown in colour on both sides.
Add another tablespoon of butter. Add rest of the sliced mushroom to the skillet. Cook until golden brown. Remove and keep aside.
In the same skillet melt 2 tablespoons of butter. Saute chopped shallots and minced garlic until the shallots have softened and the garlic is not raw anymore. It should take about 2 minutes.
Lower the heat. Add flour and keep stirring for a minute to avoid the flour from burning.
Slowly add stock and keep stirring to make the roux lump free. Finish adding all the stock.
Add soy sauce, thyme, pepper, and sauteed mushroom. Simmer for 5-10 minutes until you get the desired thickness. Keep in mind the gravy will slightly thicken once it cools down.
Put it in a gravy jug and serve.

Cut mushroom into 1/4 inch thickness. Mushroom when cooked shrinks, so cut it s bit thick.
Use good quality beef stock. I would avoid using bullion or stock powder.
You can also use chicken stock but the flavour would be very different.
Instead of Soy sauce, you can also use Worcestershire sauce instead for depth of flavour.