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Simple Recipes for Every Day

Mushroom Gravy

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

Ingredients

  • 16 ounces cremini mushrooms, quartered
  • 1½ 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.


Note: 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.