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Mushroom Gravy

Mushroom Gravy
  • Serves:  8
  • Prep Time:  5 min
  • Cook Time:  35 min

Ingredients

  • 16 ounces cremini mushrooms, quartered
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • ⅓ cup all-purpose flour
  • 4 cups beef, chicken or vegetable stock
  • 2 teaspoons minced fresh thyme leaves
  • 2 tablespoons low-sodium soy sauce or tamari
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon freshly squeezed lemon juice, (from 1 lemon)

Method

  1. Heat a large skillet over medium heat. Add the mushrooms in a single layer, being careful not to overcrowd. Sprinkle the mushrooms with 1 teaspoon of the salt. Cook, undisturbed, until the mushrooms begin to soften, 3 to 4 minutes. Cook, stirring, until the mushrooms begin to brown and the moisture has evaporated, 8 to 10 minutes more. 
  2. Add the olive oil to the skillet and cook, stirring often, until the mushrooms are golden brown, 3 to 4 minutes more. Transfer the mushrooms to a plate.
  3. Melt the butter in the same skillet over medium heat. Once the butter has melted, add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Sprinkle in the flour and cook, stirring, until the butter is absorbed, 1 to 2 minutes more. 
  4. Slowly whisk in the stock and cook, whisking constantly, until the sauce has thickened, 2 to 3 minutes. Stir in the thyme, soy sauce, remaining ½ teaspoon of salt, pepper, and mushrooms and any collected juices. Cook until the sauce has thickened, 5 to 7 minutes. Stir in the lemon juice.

Notes

This gravy can be made one day ahead. Just let it cool completely and store it in an airtight container in the refrigerator. Reheat, stirring, in a saucepan over medium heat.