Ah, mushroom gravy—it’s the kind of thing that makes you want to curl up in a cozy sweater and dive headfirst into a plate of mashed potatoes. There’s something about the earthy, rich flavor that just screams comfort, like hearing an old song you forgot you loved. My uncle used to say it was like a hug for your insides, and while I never really got that as a kid, I totally do now.
Steps
- Heat olive oil in a large skillet over medium-high heat. Add butter and let it melt completely.
- Cook half of the sliced mushrooms in the melted butter and oil mixture for about 2 minutes. Season with half the salt and pepper, then continue cooking for another 2 minutes until the mushrooms start to turn golden. Add half the garlic and cook until the mushrooms are thoroughly golden, then transfer them to a plate.
- Repeat the process with the remaining mushrooms, adding the rest of the salt, pepper, and garlic towards the end. Remove the second batch of mushrooms to a plate once cooked.
- Lower the heat to medium and melt the remaining butter in the same skillet. Add flour and stir continuously for about 1.5 minutes to prevent the roux from burning.
- Gradually pour in the beef stock while stirring to avoid lumps in the gravy. If lumps form, whisk vigorously until smooth.
- Let the mixture cook for 3 to 4 minutes or until it thickens to a thin-syrup consistency. Stir occasionally at first, then more frequently as it thickens to prevent it from burning at the bottom.
- Stir the cooked mushrooms back into the gravy and cook for an additional minute. Taste and adjust seasoning with more salt if necessary.
- Transfer the gravy into a serving jug and serve it over your choice of dish, such as schnitzel, steak, or vegetables.
Ingredients
- 1 tablespoon olive oil
- 45g (3 tablespoons) unsalted butter
- 1 1/2 teaspoons minced garlic (about 1 large or 2 medium cloves)
- 400g (14oz) mushrooms, sliced 3mm (1/8 inch) thick (use white/button or Swiss/Cremini)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 30g (2 tablespoons) unsalted butter
- 4 tablespoons plain/all-purpose flour
- 2 cups low-sodium beef stock/broth (preferably homemade or high-quality store-bought)
- 1/4 teaspoon black pepper
- Salt, to taste
Nutritional Values
Calories: 895cal | Carbohydrates: 40g | Protein: 25g | Fat: 75g | Saturated Fat: 40g | Trans Fat: N/A | Cholesterol: 160mg | Sodium: 2020mg | Potassium: 2310mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1880IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 5mg
FAQ
- Can I use different types of mushrooms for this gravy?
- Absolutely! While white button mushrooms or Cremini/Swiss Browns are recommended for a robust flavor, you can experiment with other mushrooms. However, for gourmet varieties like wild mushrooms, it’s best to use them in dishes where their unique flavors can stand out, like a Mushroom Risotto.
- How can I make this gravy gluten-free?
- You can substitute the flour with cornflour/cornstarch. Mix 2 tablespoons of cornflour/cornstarch with 3 tablespoons of beef stock before adding it to the skillet with the remaining stock. The mixture will thicken as it heats.
- What should I do if my gravy is too thick or too thin?
- If the gravy is too thick, simply add some boiling water or tap water and heat it until it reaches your desired consistency. If it’s too thin, let it simmer longer on the stove to reduce and thicken.
- Can I use store-bought beef stock for this recipe?
- Yes, you can use store-bought beef stock, but the quality of the stock is crucial for the flavor. Homemade beef stock is ideal, but if unavailable, choose the best quality store-bought stock you can find. Avoid using powdered beef stock as it lacks depth of flavor.
- How should I store and reheat leftover mushroom gravy?
- Leftover gravy can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. When reheating, it may appear separated at first, but a good stir will bring it back together. Adjust the thickness by simmering to reduce or adding water to thin, as needed.
Tips
- Brown the Mushrooms Properly: Ensure you cook the mushrooms in batches to avoid overcrowding the pan. This will prevent them from stewing and becoming watery, allowing them to brown beautifully and enhance the flavor of the gravy.
- Use Quality Stock: The quality of beef stock significantly influences the richness and color of the gravy. Whenever possible, opt for homemade beef stock or purchase high-quality stock from a butcher for a restaurant-grade sauce.
- Adjust Gravy Consistency Easily: Remember that gravy thickens as it cools. If it’s too thick, simply add a bit of boiling water to thin it out. If it’s too thin, continue to simmer until it reaches your desired thickness.
- Reheating Tip: Gravy is forgiving and can be reheated easily. If it appears to have split after being frozen, just stir it well while heating, and it will come back together smoothly.
Equipment
- Large Skillet or Frying Pan – A good quality skillet is essential for browning the mushrooms and making the gravy.
- Whisk – Useful for ensuring the gravy is lump-free when mixing the roux with the stock.
- Gravy Jug – For serving the gravy in an easy-to-pour manner.
