Mushroom Gravy Recipe: How to Serve Mushroom Gravy

• 1 pound fresh mushrooms, cleaned and sliced (use a combination of portobello, shiitake, cremini, baby bella, and button mushrooms)
• 4 cups beef broth or vegetable stock
• 4 tablespoons unsalted butter
• 2 shallots or 1 medium onion, finely chopped
• 1 tablespoon white wine (optional)
• 1 tablespoon soy sauce (optional)
• 3 tablespoons all-purpose flour (use cornstarch for gluten-free gravy)
• 1 teaspoon fresh thyme leaves, finely chopped
• Salt and black pepper to taste

1. 1

   In a large skillet or high-sided saucepan, melt 2 tablespoons of butter over medium-high heat. Add the shallot or onion and sauté for 3–4 minutes, until they are translucent. Stir occasionally to prevent sticking.

2. 2

   Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until the mushrooms are golden brown.

3. 3

   Add the flour and stir to coat the mushrooms. If you’re using cornstarch, make a slurry and add it with the white wine.

4. 4

   Using a wooden spoon or nonstick spatula, deglaze the pan with white wine, scraping the brown bits back into the sauce.

5. 5

   Add in the vegetable or beef stock, soy sauce, thyme, salt, and black pepper, and stir until the gravy is smooth and the flour is completely incorporated.
   

6. 6

   Continue cooking for about 5 minutes until the gravy reaches a gentle simmer and the mixture begins to thicken.

7. 7

   Take the pan off the heat and stir in the 2 remaining tablespoons of butter. Allow the gravy to cool for 2–3 minutes. Adjust the thickness if necessary. If the gravy is too thick, add a few tablespoons of stock to thin it out. If it’s too thin, add a teaspoon of flour and bring it back to a boil to thicken.

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