Here’s a true confession, we’re gravy addicts. Seriously we can’t get enough of mushroom gravy. Our delicious mushroom gravy recipe is super easy and that’s quite dangerous. Why? Because it’s so easy to make and super delicious, it’s hard to not want to eat it everyday. We put this stuff on everything. Literally almost everything except for vanilla ice cream. Mashed potatoes (duh), meats, veggies, dipping with bread, you name it, we’ll put it on our savory foods anytime of day. In fact, one of our kitchen team members ate this mushroom gravy for breakfast two days in a row just to finish all the recipe testing leftovers! Now that’s total obsession and dedication.
This makes a larger batch of gravy, perfect for gatherings. If you want a smaller batch, either cut it in half or make as is and freeze the extra for future use.

  • 1/4 cup butter , divided
  • 16 ounces mushrooms , sliced
  • 2 cloves garlic , minced
  • 1/3 cup flour
  • 4 cups broth (beef, chicken or vegetable)
  • salt to taste
  • black pepper to taste

  1. In saucepan, melt 1 Tablespoon of butter over medium-high heat.  Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 10 minutes.
  2. Add garlic and remaining butter (3 tablespoons). Cook for about 1 minute.
  3. Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 cup of beef stock, whisking until incorporated.
  4. Pour in the remaining broth and whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
  5. Reduce heat to medium, stirring often, simmer until thickened, about 15-20 minutes depending on your preferred thickness. Check for seasoning and salt again if needed.
  6. Serve on your favorite meatloaf, mashed potatoes or what ever you enjoy.


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