This easy mushroom gravy is the only gravy you will need for steaks, fried chicken, and mashed potatoes. You will love this gravy because it is made from scratch but without drippings.
I am crazy about gravy. Before I learn how to make a gravy, I always order extra gravy on the side. I didn’t know how easy and simple it is to make my own until I watched my father-in-law making homemade gravy for the pork chops for dinner one night.
Gravy can deliver amazing flavor really quickly to meals making them seriously delicious, all without using packet mixes. After you learn how to make good gravy, you will never buy those mixes again.
You will going to love this healthy gravy because it only needs a few ingredients and 15 minutes to make. With minimal ingredients, you can make this easy mushroom gravy at home.
- Mushrooms – Baby bella mushrooms are easy to find in the grocery stores. You can use any type of mushrooms that is available in your area. There are also sliced mushrooms available for your convinience in a can. Mushrooms are very healthy to add to your diet as well.
- Olive oil/butter
- Flour – To thicken the gravy. Substitute for cornstarch, tapioca powder, or arrowroot.
- Chicken/beef stock – To dissolve the flour. and helps thicken our gravy. Try my homemade beef broth for an intense flavor.
- Green onion – Adds aroma and flavor. Also, mushrooms and green onions are very good combination. Substitute with leeks, chives and add some of your favorite herbs.
- Salt and pepper – To taste
How to make mushroom gravy
As I said, it is very easy. It takes 2 minutes to saute the green onions with olive oil.
- Heat olive oil in a skillet. Sautee green onions. You can also use yellow or white onions or leeks. It takes about 2 minutes until it soften and smells aromatic.
- Add mushrooms and cook until it softens for about 5 minutes. Then add the flour and cook for 3 more minutes. We only need 2 tablespoons of flour to thicken the gravy. If you add more than this amount, you will need to add extra stock also.
- Pour in stock slowly while whisking. This is the trick to ensure your gravy is lump-free, and it works with using spatula.
- Simmer until the gravy thickens to the perfect consistency. This will only take 1 minute. Turn off heat.
Frequently asked questions
Arrowroot, tapioca powder, or cornstarch are great substitutes for flour. They are also gluten-free. They’ll also keep your sauce clear and cloud-free. Mix an equal part of water and any of this substitute to dissolve to make a slurry.
Add fresh or dried herbs and spices. Try thyme, sage, chopped parsley, chives, and leeks. When using fresh herbs, add toward the end of cooking.
If stored properly in the refrigerator, the gravy will last for up to 5 days.
While the newly cooked and fresh gravy is the best, you can still freeze your leftovers. Make sure to store it in an air-tight freezer-friendly container.
Adding too much liquid to the roux will make thin and runny gravy. Follow this tip: To avoid a gravy that’s too thin, start by whisking in just 1/2 to 1 cup of stock, depending on how much gravy you’re making. Remember that it’s easy to add more liquid as you need it.
When making gravy, one of the most important kitchen tools is a whisk. Without whisking, you run the risk of lumpy gravy. You can also use spatula and stir continuously.
- Starting with a roux or a thin paste that creates thick and silky sauce. It is an essential in making a perfectly thick gravy. It is basically flour whisked in melted butter and or olive oil and then briefly cooked.
- Whisking thoroughly is especially critical when mixing the flour into the fat to make a roux, and when pouring the stock into the roux. Add the liquid slowly and continue whisking until the roux is completely incorporated and no more lumps remain.
- To make sure you have a balanced, well-flavored gravy, hold off on seasoning until it has finished reducing and then add salt and pepper to taste. This is an easy way to ensure the gravy is seasoned exactly how you like it.
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Easy Mushroom Gravy Recipe
- 1 skillet
- 8 ounces baby bella mushrooms, sliced
- 2 tablespoons olive oil or butter
- 1/4 cup green onions, chopped
- 1 cup beef or chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- In a skillet, heat olive oil in medium heat. Saute mushrooms and green onions until they soften for about 5-10 minutes.
- Add flour and stir continuously for 1 minute so the roux doesn't burn. Slowly add broth while stirring. Cook for another minute or until the sauce thickens. Serve and enjoy!