Easy Mushroom Gravy (Print Version)
# Ingredients:
01 -
3 tablespoons olive oil or butter
02 -
8 ounces thinly sliced baby portabella or white button mushrooms
03 -
½ cup finely diced yellow onion
04 -
1-2 fresh garlic cloves, minced
05 -
¼ cup all-purpose flour (or gluten-free flour blend)
06 -
3 cups beef stock or vegetable broth
07 -
Sea salt and freshly ground black pepper to taste
# Instructions:
01 -
Heat your oil in a large skillet over medium-high heat. Add the sliced mushrooms and diced onion, cooking them until they develop a beautiful golden-brown color - this takes about 7 minutes. Toss in the minced garlic and stir constantly for about 30 seconds until it becomes wonderfully fragrant.
02 -
Sprinkle the flour over your browned vegetables and stir everything together. Let this cook for about a minute to eliminate any raw flour taste.
03 -
Slowly pour in your broth while whisking continuously to prevent lumps. Make sure to scrape up all those delicious brown bits stuck to the bottom of your pan - they're pure flavor gold! Bring the mixture to a gentle simmer.
04 -
Let the gravy simmer until it reaches your desired thickness, then remove from heat. Give it a taste and adjust the seasoning with salt and pepper as needed.
# Notes:
01 -
For that gorgeous deep brown color, make sure to really brown your mushrooms well and don't skip scraping up those caramelized bits from the pan bottom when adding the broth.
02 -
This versatile gravy pairs beautifully with mashed potatoes, roasted chicken, beef, or pork dishes.
03 -
Nutritional information is estimated based on olive oil, all-purpose flour, and low-sodium beef broth - values may vary with different brands.