Really delicious and rich recipe for Mushroom Gravy. Perfect over mashed potatoes, pork chops, skillet chicken or country fried steak. No drippings required, just ingredients from your pantry and fridge.
Note... you will notice there is no salt included in the recipe. With the beef broth and beef base the gravy is plenty seasoned. Wait and taste at the end to see if you want to add any kosher salt.
Melt the butter in a large skillet over medium-low heat.
5 Tbsp. butter
Add the cut mushrooms and garlic. Sauté and soften for about 10 minutes.
3 garlic cloves, 8 oz baby bella mushrooms
Stir in the beef base, herbs, bay leaf, onion powder, and pepper.
2 teaspoon Beef Base, 1 large rosemary sprig, ½ teaspoon onion powder, ½ teaspoon black pepper, 1 bay leaf
Add in all purpose flour and stir around the pan for about 1 minute, creating a roux.
4 tablespoon Flour
Slowly pour a little beef broth in the pan, scrape up all the bits that are browned to the bottom of the pan. Then increase the heat to medium, pour in the remaining beef broth and water while whisking. Bring the gravy to a simmer for about 5 minutes.The gravy will thicken perfectly as it simmers.
1 cup water, 2 cups beef broth
Remove the bay leaf and any whole herbs.
Let the mushroom gravy cool slightly and then serve.
Notes
Gravy troubleshooting:
Gravy not thick enough? Mix up 1 tablespoon corn starch with 1 tablespoon cool water and whisk it into the SIMMERING gravy. Wait a few minutes and repeat if necessary.
Gravy got too thick? Simply whisk in a ½ cup of beef broth, chicken broth or water. See if that brings it to the right consistency, if not repeat with ¼ cup to ½ cup increments
Too Salty? Whisk in a little water. You may need to re-thicken the gravy a little more, see the step above.
Want more flavor? Throw some additional whole fresh herbs into the gravy while the gravy simmers; sage and/or thyme. Then remove the herbs before serving. You can also whisk in another ½ teaspoon of beef base.
Ended up with lumps in your gravy? If this happens, whisk the daylights out of your gravy. If that doesn’t work, strain the mushrooms out, run the remaining liquid through a fine mesh sieve. And if that doesn’t work, you can pulse your gravy in a blender. Then add the mushrooms back.
Vegetarian Mushroom Gravy: To make this vegetarian (not vegan), sub the beef base for mushroom base or vegetable base, then sub the beef broth for vegetable broth.More Gravy Recipes: