This rich, robust Easy Mushroom Gravy recipe yields a thick, deeply brown gravy perfect for serving with mashed potatoes, roasts and more.
There are a few parts of cooking that can be tricky. Poached eggs, for instance, can be a challenge to master. You want the yolks to come out perfectly, not too hardened, not too loose. Getting steak and burgers cooked just right is also a challenge since so many factors play into it — thickness of the meat, heat and where you are cooking, just to name a few.
And then there’s gravy.
The first few times I made gravy, I had the hubris to think it would be as simple as it seemed when my grandfather would make it all those years ago. But I soon found that his trick of mixing the flour with pan drippings in a cocktail shaker was more than a fun hack. It ensured a lump-free experience. But I couldn’t master it.
There were so many lumps in my gravy back then — little pockets of uncooked flour that I eventually just strained out. But it doesn’t have to be that way. Eventually, I found my foolproof gravy method and it’s served me well for years.
But what if you want something different? A more robust and rich gravy? That’s what I was dreaming of when I started working on this Easy Mushroom Gravy recipe. Browned mushrooms dotting a thick gravy not unlike my grandfather made. A deep brown that makes you want to dig in.
This Easy Mushroom Gravy is my new favorite (though it will never replace the ease and speed of my Foolproof Gravy).
This recipe starts with browning mushrooms in butter and oil. This will coax a beautiful flavor from them as they cook into a rich golden brown color. Flour is added to the mushrooms and the remnants of the oil and butter. It seems like it won’t work, but as you cook and stir, a paste forms. Then it’s time to add the wine and broth and the gravy begins to take shape. But it’s not until it boils and boils and boils that the thickened, perfect form emerges. It’s ready to bath your favorite potatoes, roasts or whatever you like gravy on.
I can’t wait to make it again.
While the recipe calls for beef broth, you can also make this with chicken or turkey broth — making it perfect for Sunday dinners and Thanksgiving celebrations too.
But if you are looking for a vegetarian gravy, this isn’t it. Vegetable broths often have a strong carrot or tomato flavor, and those won’t yield a craveworthy version of this. Seek out a recipe that’s intended to be vegetarian to find one with all the seasonings needed to transform those flavors into a lovely gravy.
Comfort food, am I right?
Good mashed potatoes. Rich gravy. It’s the perfect food for those chilly days or when everything feels just a little off. Time to dig in.
Easy Mushroom Gravy
Rich and flavorful, this Easy Mushroom Gravy recipe is perfect for serving with mashed potatoes, roasts and more.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 oz sliced cremini mushrooms
- kosher salt
- ground black pepper
- 2 tablespoons all purpose flour
- 1 clove garlic, minced
- 1/4 cup dry red wine
- 14.4 oz can beef broth
Instructions
- In a 10-inch skillet, melt the butter with the olive oil. Once melted, add the mushrooms and sprinkle with a pinch each of salt and pepper. Cook, stirring occasionally, until golden brown. Break the mushrooms apart as they cook, creating smaller pieces that will be more gravy-appropriate.
- Add the flour to the pan and stir vigorously to incorporate with the mushrooms. Cook for 1 minute without disturbing. Push the mushrooms to the side of the pan and add the garlic. Cook for 1 minute.
- Add the red wine and stir vigorously to combine. Once absorbed, begin adding the beef stock a little at a time until fully incorporated.
- Let the gravy cook over medium heat, stirring occasionally, for 10-12 minutes or until desired thickness. It should be boiling during this time.
- Remove from heat, taste and adjust seasoning as desired.
- Serve.
Notes
This gravy can also be made with chicken or turkey stock to be served with poultry.