Simple Recipes for Every Day
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 thyme leaves
- 2 tablespoons low-sodium soy sauce or tamari
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon lemon juice, from 1 lemon
Method
In a large skillet over medium heat add the mushrooms in a single layer taking care not to crowd the pan (this may need to be done in a few batches depending on the size of the pan.) Sprinkle the mushrooms with 1 teaspoon of the salt. Cook without disturbing until the mushrooms begin to release moisture, about 3-4 minutes. Cook, stirring, until the mushrooms begin to brown and moisture has evaporated, 8-10 minutes.
Add the olive oil to the pan and cook, stirring often, until the mushrooms have absorbed the oil and are golden brown, about 3-4 more minutes. Transfer the mushrooms to a plate.
In the same skillet over medium heat melt the butter. Add the garlic and cook, stirring, until fragrant, about 1-2 minutes. Sprinkle in the flour and cook, stirring, until the butter has absorbed the flour, about 1-2 minutes.
Very slowly pour in the stock, whisking continuously, until the sauce has thickened, about 2-3 minutes. Add the thyme, soy sauce, remaining ½ teaspoon salt, pepper and mushrooms along with any collected juices. Stir to combine and cook until the sauce has thickened, about 5-7 minutes. Add in the lemon juice and stir to combine.
Serve warm over mashed potatoes, steak, turkey or alongside any roast beef or pork.
Yield 4 cups
Note: Can be made one day ahead. Cool and store in an airtight container in the refrigerator. To reheat, add to a saucepan over medium heat, stirring until warmed through.