Description
This hearty Mushroom Gravy recipe is a savory, rich sauce perfect for enhancing meats, mashed potatoes, or vegetables. Made with fresh mushrooms, sautéed carrots and onions, and a creamy blend of butter, flour, chicken broth, and milk. It offers a balanced, comforting flavor with a smooth texture that thickens perfectly for any meal.
Ingredients
Scale
Vegetables
- 1 medium carrot (finely grated)
- 1/4 cup onion (finely diced)
- 1/2 lb (about 6) mushrooms, thinly sliced
Liquids
- 1 and 1/2 cups chicken broth or stock
- 1 and 1/2 cups milk (any kind)
Fats and Thickener
- 3 Tbsp olive oil
- 4 Tbsp unsalted butter
- 3 1/2 Tbsp all-purpose flour
Seasonings
- salt (to taste)
- 1/4 tsp pepper
Instructions
- Heat the oil: Heat 3 tablespoons of olive oil in a medium saucepan over medium heat to prepare for sautéing the vegetables.
- Sauté onion and carrot: Add the finely diced onion and grated carrot to the pan and cook for about 5 minutes until they become soft and golden, stirring frequently to prevent burning.
- Add mushrooms: Incorporate the thinly sliced mushrooms into the pan and continue to sauté for another 5 minutes until the mushrooms soften and release their moisture.
- Add liquids and season: Raise the heat to medium-high, then pour in 1 1/2 cups of chicken broth and 1 1/2 cups of milk. Bring this mixture to a gentle boil, seasoning with salt and 1/4 teaspoon pepper, stirring until the salt dissolves completely.
- Prepare the roux: In a separate small pan or microwave-safe bowl, melt 4 tablespoons of unsalted butter. Whisk in 3 1/2 tablespoons of all-purpose flour to create a smooth paste (roux) that will thicken the gravy.
- Combine and thicken: Gradually whisk the roux into the simmering gravy mixture until fully incorporated. Adjust the thickness by adding more roux for a thicker gravy or a splash of hot water or milk to thin it, reheating to a light boil to activate the thickening.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- Adjust salt and pepper seasoning according to taste preferences.
- The gravy will thicken further as it cools, so aim for a slightly thinner consistency when finishing cooking.
- Use any type of milk, including dairy-free alternatives, to suit dietary needs.
- Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
