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Mushroom Gravy

North American · 30 min · Easy · 6 portions

Mushroom Gravy

Deep brown, glossy and savory enough to stand up to anything you pour it over. Built on properly browned mushrooms rather than on a stock cube.

~100 cal per serving — Calories are approximate, per serving — a guide only.

nut-free
Plan it:

Method

  1. 1

    Brown the mushrooms hard

    ⏱ 10 min

    Melt the butter and cook the mushrooms over high heat, undisturbed at first, until they have released their water and taken real color. This browning is the gravy's entire backbone.

  2. 2

    Add the aromatics

    ⏱ 6 min

    Add the onion, garlic and thyme and cook until soft, scraping up anything stuck to the pan.

  3. 3

    Make the roux

    ⏱ 1 min

    Stir in the flour and cook it for a full minute, until it smells like biscuits rather than raw flour.

  4. 4

    Loosen to a gravy

    ⏱ 7 min

    Add the stock a splash at a time, stirring hard after each, so it thickens smoothly. Add the soy sauce and simmer until it coats a spoon. Season.

Notes

For a smooth gravy, blend it and pass it through a sieve. For a rustic one, leave the mushrooms whole and do neither.

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