Mushroom gravy is one of those quiet pleasures in life that sneaks up on you. You don’t wake up thinking about it, you don’t brag to friends that you’ve discovered a new passion, and you certainly don’t announce at parties that you’re in a committed relationship with a sauce. But then it appears—silky, earthy, smugly confident—and suddenly you’re wondering why every food doesn’t come with its own personal ladle of liquid umami.
There’s a moment, right as the mushrooms hit the pan, when the aroma rises like a woodland spirit trying to lure you into the forest. You know something good is coming. It’s the culinary equivalent of a wink, a warm blanket that also whispers, “Go ahead, pour a little more.”
If you’ve never made mushroom gravy from scratch, consider this your invitation. Your call to adventure. The mushrooms are waiting. The pan is waiting. Your taste buds are practically pacing. And once you’ve tasted the homemade version, you’ll never go back to the jarred stuff unless it’s an emergency or you’re feeling nostalgic for disappointment.
12 oz. Mushrooms – sliced 1/4″ thick
1 Shallot – minced
4 Garlic Cloves – minced
1/4 tsp Red Pepper Flakes
1/4 cup Flour
2 1/2 cups Beef Broth
1 Tbsp Worcestershire Sauce
1 Tbsp Soy Sauce
1 tsp Dijon Mustard
1 tsp granulated or 1 cube Beef Bouillon
1 tsp dried Parsley
1/2 tsp dried Oregano
1/2 tsp dried Thyme
Caramelize mushrooms – in a large skillet melt 2 Tbsp butter with 1 Tbsp olive oil over medium heat. Increase heat to medium-high, stir in mushrooms, and cook for 3-4 minutes. Season lightly with fresh cracked salt and black pepper. Remove from skillet and set aside.
Gravy – melt 2 Tbsp butter in skillet. Add shallots and saute over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and saute for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the skillet. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer, stirring until thickened. Add mushrooms back into skillet and stir well.
You’re done. Enjoy.
Recipe from CarlsbadCravings.com