Mushroom Gravy Recipe

Components:

1. Two tablespoons of butter without salt
2. One tablespoon of olive oil
3. One little onion, diced finely
4. Three minced garlic cloves, eight ounces of sliced button, cremini, or a combination of mushrooms
5. Two teaspoons of flour for all purposes
6. Two cups of vegetable broth (or, for a more meaty taste, chicken broth)
7. One teaspoon of optional soy sauce (for added umami)
8. Two teaspoons of fresh thyme or one teaspoon of dried thyme
9. To taste, add salt and pepper.
10. For a creamier texture, you might add half a cup of heavy cream.

Directions:

1. Sauté the vegetables: Heat the olive oil and butter in a big skillet over medium heat. Sauté the chopped onion for three to four minutes, or until it becomes soft and transparent. Cook for a further 30 seconds after adding the minced garlic until it becomes aromatic.

2. Cook the mushrooms: Put the sliced mushrooms in the pan and cook them until they are golden brown and have released their moisture, stirring now and then. It should take five to seven minutes.

3. Prepare the roux by lightly dusting the mushrooms with flour and giving them a good toss to coat them. To get rid of the taste of raw flour, cook for one to two minutes while stirring continuously.

4. Add the broth: To avoid lumps, gradually add the vegetable broth (or chicken broth) while stirring continuously. Stir in the thyme and soy sauce. As the gravy starts to thicken, keep stirring. Simmer for 5 to 7 minutes, or until the gravy is the consistency you want. Allow it to cook a little longer if you like your gravy richer.

5. Add cream (optional): Stir in the heavy cream and boil for a further two to three minutes, or until the gravy is velvety and smooth, for a creamier sauce.

6. Season and serve: Add salt and pepper to taste and adjust the gravy. You can add a splash of red wine or a sprinkle of Worcestershire sauce for further flavor depth.

Warm up the mushroom gravy and serve it over steak, roasted poultry, mashed potatoes, or any other food that needs a tasty garnish!

Advice:

Texture: If you don’t like bits of mushrooms in your gravy, you may use an immersion blender to puree it until it’s creamy.
Herbs: To complement your dinner, feel free to try using other herbs, such as parsley, sage, or rosemary.
Vegan version: To make this gravy vegan, just replace the butter with olive oil and the chicken broth with vegetable broth, omitting the cream or using a dairy-free cream substitute.

Rich, savory, and adaptable, this mushroom gravy is the ideal addition to a variety of recipes!