Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mushroom Gravy Recipe
That is an easy-to-make Mushroom Gravy that may elevate something you douse it with. It’s a gravy recipe constituted of scratch however with out drippings. Use it as a sauce for steak, chicken, schnitzel, sausages, and even steamed greens. Or simply mop it up with bread!
If there’s one factor that cooking full-time for a residing has taught me, it’s that an arsenal of nice sauces is likely one of the most helpful stuff you arm your self with within the kitchen.
It may flip the mundane into extraordinary. Take Poached Chicken (meh!) … paired with Ginger Shallot Sauce (now you’re speaking! SO GOOD!).
It’s additionally a straightforward technique to replicate an actual effective eating expertise at residence. Suppose Béarnaise Sauce with salmon or steak. So very posh!
And it doesn’t should be time-consuming. Sauces can ship actually fast meals which can be severely scrumptious, all with out resorting to packet mixes. For instance, 4-ingredient Honey Garlic Chicken or a Baked Fish with Lemon Cream Sauce. Or in immediately’s case, Mushroom Gravy with something!
Simply pan-sear or barbecue a bit of chicken, chops or steak with salt and pepper, and smother with this scrumptious sauce. It’s additionally wonderful to serve over steamed greens, a pile of mash, or for mopping up with any starchy car of selection that you just serve with dinner (pasta, rice, polenta, bread). It’s endlessly versatile.
In brief: Mushroom Gravy is a life important, imagine me!
Right here’s what you want. Sure, the very first thing we’ll want for Mushroom Gravy is … mushrooms! 😂
You should use strange white button mushrooms or, for barely extra intense mushroom flavour, Cremini / Swiss Browns.
There’s nothing to cease you going extra gourmand with the mushrooms if you happen to like. Personally although from a best-use perspective, if I’ve say a contemporary wild mushroom combine I’d use it for one thing like Mushroom Risotto the place it could actually shine, relatively than a gravy.
For the gravy
And right here’s what you want for the gravy:
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Oil AND butter – For cooking the mushrooms. Why each? As a result of butter = flavour, nevertheless it burns at excessive warmth whereas oil doesn’t. So we have to use a mix of each oil and butter to make the mushrooms good and golden whereas minimising the danger of burning the butter;
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Garlic – As a result of mushrooms and garlic are superb buddies;
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Flour – That is what thickens gravy; and
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Beef inventory/broth – The upper high quality the inventory, the higher your gravy. Inventory is the center of a sauce and there’s nothing to cover behind. So a selfmade beef inventory is likely one of the key issues that differentiates the gravy and sauces of effective eating eating places in comparison with ones made at residence with mass-produced, shelf-stable retailer beef inventory, like Campbell’s (the most typical model in Australia). Selfmade chicken inventory would additionally work simply as nicely, with a barely milder flavour.
If selfmade inventory isn’t inside your attain, I strongly encourage you to purchase the perfect beef inventory you’ll be able to afford. Examine along with your pleasant neighbourhood butcher, else attempt to purchase the extra boutique manufacturers of beef inventory/broth or beef bone broth (which is only a stylish identify for plain ol’ beef inventory!).
The gravy half is super-quick – actually 3 minutes. The half that takes the longest is browning the mushrooms!
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Brown mushrooms – We use a mix of each oil and butter to cook dinner the mushrooms. It is because butter gives higher flavour, nevertheless it burns on the excessive warmth and size of time required to make the mushrooms golden. So by utilizing a mix of each oil and butter, we get the perfect of each worlds!
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Prepare dinner in batches – We’re utilizing 400g/14oz of mushrooms within the gravy. Nevertheless it shrinks down by greater than half as soon as cooked.
Prepare dinner the mushrooms in 2 batches relatively than attempting to cram all of them in without delay. In case you strive the latter, the mushrooms simply stew and turn out to be watery. It then takes ceaselessly for the water to be pushed off so the mushrooms can begin browning. And by the point this occurs, the mushrooms have shrivelled down into a tragic, dried up state!
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Take away first lot of cooked mushrooms onto a plate, then repeat with remaining mushrooms and put aside too;
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Make gravy in identical pan – Begin by melting butter, then add flour and cook dinner for a few minutes to cook dinner out the uncooked flour style. The feel of the flour-butter combination (known as a roux) is dependent upon how a lot fats was left within the pan after cooking the mushrooms. Much less fats = drier roux, extra fats = wetter, extra pasty roux. Both consistency is okay, and it’ll dissolve into the inventory. The important thing factor is how a lot flour is used – we’d like simply sufficient to thicken the gravy;
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Pour inventory in whereas whisking – Whereas whisking or stirring the roux, slowly pour within the inventory. That is the trick to make sure your gravy is lump-free, and it really works even with out utilizing a whisk! Although a whisk does make life simpler :-). Combine till you now not see lumps within the gravy; and
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Simmer till gravy thickens, add mushrooms – As soon as the combination heats up and begins effervescent, it should begin to thicken. Whereas the combination continues to be heating up, you solely have to stir from time to time. As soon as the liquid is beginning to get sizzling, stir regularly to make sure the bottom doesn’t catch. When making gravy in a skillet or shallow pan, relatively than a saucepan like with plain gravy, the bigger uncovered floor space means it should thicken in a short time – possibly 2 – 3 minutes, relying on the energy of your range.
As soon as the gravy is a thin-syrup consistency, add all mushrooms again in simply to heat by. As a gravy cools it should thicken additional. So by the point the mushrooms are warmed (30 seconds or so), the gravy will thicken to the right consistency!
A word on gravy color
That is decided by the color of the inventory / broth you employ. Brown inventory/broth = good brown gravy. This is the reason we use beef inventory as an alternative of chicken inventory – as a result of chicken inventory is pale, which leads to an un-enticing pale colored gravy constituted of scratch like this, whereas beef inventory/broth (broth retailer purchased and selfmade) is a darker brown color = darker brown gravy.
As a aspect word, when making gravy from roast pan drippings, equivalent to Turkey Gravy or this Baked Chicken & Gravy, the browned pan drippings darkens the color of the gravy which is why you should utilize chicken inventory and nonetheless make a properly colored gravy.
Not like another sauces (I’m YOU, Hollandaise Sauce!), gravy may be very forgiving. It’s simple to reheat, to make thinner or thicker, it retains for days, it freezes, and so on. Even when it appears cut up after thawing, a very good combine is all it takes to convey it again to life once more.
I really feel prefer it’s just about indestructible! In reality, the one factor I can suppose would possibly go flawed is if you happen to stroll away from the range and the bottom catches and burns. So, don’t! This half solely takes a few minutes. Keep by the range and test your Fb feed later!
Whether or not you’re making it proper now or reheating gravy, adjusting the thickness to precisely what you need may be very simple. Too thick? Simply add boiling water, or some faucet water and cook dinner to warmth. Too skinny? Hold it on the range for longer to cut back.
TIP: Gravy all the time thickens extra because it cools, even within the time it takes to get from the range to the gravy jug to the dinner desk. So take it off the range when it’s thinner than what you need! Additionally, gravy that’s been the fridge and reheated shall be very thick and can nearly actually want thinning.
The total checklist is prolonged as a result of the chances are limitless! Right here’s a number of of my favourites:
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Schnitzel with a aspect of mash or rosti – Mushroom gravy is likely one of the finest toppings for schnitzel, if you happen to ask an Aussie! Suppose, Tuesday night time pub particular. Or the native RSL. No matter floats your boat!
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Steak, chicken, chops, sausages – All of those want nothing greater than salt, pepper and cooking in slightly oil on the range or the barbie whenever you’ve obtained a sauce this good to pour over them.
Need to fancy-up your steak cooking? Prepare dinner it the cheffy manner, basted with garlic-thyme-butter. Or for economical cuts, marinate it;
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Meatballs, rissoles, meatloaf and different floor meat favourites – All my meatball recipes include sauces, however if you happen to occur to have plain ones mendacity round, douse ’em on this sauce! Equally for rissoles and different such meals.
Desire a meatball recipe to smother with Mushroom Gravy? Use this Baked Meatballs recipe (skip the Candy ‘n Bitter Sauce);
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Steamed greens – Make boring steamed veg irresistible even for the pickiest of eaters!
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Retailer purchased roast chicken dinner – Make a meal out of retailer purchased roast chicken with a aspect of steamed greens and this Mushroom Gravy;
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Chicken rolls – Toss shredded chicken by this Mushroom Gravy and stuff into sizzling buttered rolls with loads of black pepper. Nice meals concept for an informal gathering!
What different of your favorite methods with Mushroom Gravy am I lacking? Inform me beneath and I’ll add it to the checklist, and credit score you! – Johnsat x
Ingredients
- 1 tbsp olive oil
- 45g / 3 tbsp butter , unsalted
- 1 1/2 tsp garlic , finely minced (~1 large or 2 medium cloves)
- 400g / 14oz mushrooms , sliced 3mm / ⅛" thick (white/button or Swiss/Cremini)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 30g / 2 tbsp butter , unsalted
- 4 tbsp flour , plain / all-purpose
- 2 cups beef stock / broth , low-sodium, the best you can afford (homemade beef stock or chicken stock is the very best option); Note 1
- 1/4 tsp black pepper
- Salt , to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat, then add butter and let it melt.
- Cook half mushrooms: Add half the mushrooms and cook for 2 mins. Add half the salt and pepper, then continue to cook for another 2 mins until most mushrooms are becoming golden. Then add half the garlic and cook until mushrooms are fully golden, and remove to a plate.
- Cook remaining mushrooms: Melt remaining butter, then cook remaining mushrooms per above (adding salt & pepper partway through, and garlic towards the end). Remove to a plate.
- Lower heat to medium. In the same skillet, melt the butter.
- Add flour and stir continuously for 1 1/2 minutes so the roux doesn't burn. Don't worry if the mixture is a bit dry and sandy, it depends how much fat is left from the mushrooms.
- While stirring, slowly pour in the beef stock. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.
- Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency. Stir every now and then at first, then more regularly as the gravy thickens so it doesn't burn on the base of the skillet.
- Stir in cooked mushrooms, cook for a further 1 minute. Taste and add more salt if needed (if using unsalted homemade stock, you will need more).
- Pour into a gravy jug and serve with everything! It's particularly great and very Aussie poured over schnitzel with a side of rosti or chips! Otherwise serve with steak, simple pan-seared chops or chicken, sprinkled with salt and pepper before cooking.
Notes
1. Beef stock quality is the key variable here that sets apart a decent homemade mushroom gravy from an exceptional restaurant-quality one. Homemade beef stock trumps any store-bought beef stock. However good quality store-bought stock from butchers etc. are still far better than mass-produced (like Campbell’s here in Australia). Alternatively, homemade chicken stock will also work just as well.
Do not use powdered beef stock for this gravy, it just doesn’t have adequate flavour.
2. Gluten-free option – Mix 2 tbsp of cornflour/cornstarch with 3 tbsp of the beef stock. Then add it into the skillet along with the rest of the beef stock. As it heats up, it will thicken.
3. Storage – Gravy will keep in the fridge for up to 5 days, or freezer for 3 months. Reheat using chosen method. It will look split at first but just give it a good stir and it will come together just fine.
To thicken the gravy, just simmer on the stove for a bit – it thickens quickly. To thin it, just add water.
4. Nutrition per serving, assuming 5 servings.
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