This is an easy-to-make Mushroom Gravy that will elevate anything you douse it with. It’s a gravy recipe made from scratch but without drippings. Use it as a sauce for steak, chicken, schnitzel, sausages, or even steamed vegetables. Or just mop it up with bread!
If there’s one thing that cooking full-time for a living has taught me, it’s that an arsenal of great sauces is one of the most useful things you arm yourself with in the kitchen.
It can turn the mundane into extraordinary. Take Poached Chicken (meh!) … paired with Ginger Shallot Sauce (now you’re talking! SO GOOD!).
It’s also an easy way to replicate a real fine dining experience at home. Think Béarnaise Sauce with salmon or steak. So very posh!
And it doesn’t have to be time-consuming. Sauces can deliver really quick meals that are seriously delicious, all without resorting to packet mixes. For example, 4-ingredient Honey Garlic Chicken or a Baked Fish with Lemon Cream Sauce. Or in today’s case, Mushroom Gravy with anything!
Just pan-sear or barbecue a piece of chicken, chops or steak with salt and pepper, and smother with this delicious sauce. It’s also excellent to serve over steamed vegetables, a pile of mash, or for mopping up with any starchy vehicle of choice that you serve with dinner (pasta, rice, polenta, bread). It’s endlessly versatile.
Here’s what you need. Yes, the first thing we’ll need for Mushroom Gravy is … mushrooms!
You can use ordinary white button mushrooms or, for slightly more intense mushroom flavour, Cremini / Swiss Browns.
There’s nothing to stop you going more gourmet with the mushrooms if you like. Personally though from a best-use perspective, if I have say a fresh wild mushroom mix I’d use it for something like Mushroom Risotto where it can really shine, rather than a gravy.
Mushroom Gravy (easy, from scratch, no drippings required)
Recipe video above. Mushroom gravy is excellent served over steak or chicken. Though ask an Aussie and they’ll tell you the best use is over a schnitzel – preferably with rosti, though mash rates highly too!Gravy colour note: The deepness and richness of colour will depending on the beef stock you use. Generally speaking, a better stock will have deeper colour = darker (nicer!) -looking gravy.Makes: 3 cups (freezes perfectly too!)
Prep: 10min
Yield: 5
Serving Size: 1 serving
Nutrition Facts: calories 179 kcal, Carbohydrate 8 g, Protein 5 g, Fat 15 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 32 mg, Sodium 404 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 1 tbsp olive oil
- 45g / 3 tbsp butter (, unsalted)
- 1 1/2 tsp garlic (, finely minced (~1 large or 2 medium cloves))
- 400g / 14oz mushrooms (, sliced 3mm / ⅛” thick (white/button or Swiss/Cremini))
- 1/4 tsp salt
- 1/8 tsp black pepper
- 30g / 2 tbsp butter (, unsalted)
- 4 tbsp flour (, plain / all-purpose)
- 2 cups beef stock / broth
- 1/4 tsp black pepper
- Salt (, to taste)
Instruction:
- Cook remaining mushrooms: Melt remaining butter, then cook remaining mushrooms per above (adding salt & pepper partway through, and garlic towards the end). Remove to a plate.
- Pour into a gravy jug and serve with everything! It’s particularly great and very Aussie poured over schnitzel with a side of rosti or chips! Otherwise serve with steak, simple pan-seared chops or chicken, sprinkled with salt and pepper before cooking.
Delicious Onion Mushroom Gravy Recipe | Easy Vegan and Vegetarian Recipe Ideas
FAQ
What is mushroom gravy made of?
What is the secret to good gravy?
- Tip #1 – Remove excess fat.
- Tip #3 – To strain or not to strain the gravy.
- Tip #4 – Heat the liquid mixture, it needs to be hot!
- Tip #5 – Thickening the gravy.
- Tip #6 – Use a whisk to mix in the flour mixture.
- Tip #7 – If your gravy gets lumpy, strain it!
How to make mushroom gravy Jamie Oliver?
- Saute onion in butter for 3-5 minutes, or until tender.
- Add mushrooms, salt, and pepper. …
- Add the chicken broth to deglaze the pan and release any browned pieces, then boil for a few minutes.
- Add the remaining stock and cream and boil for 5 minutes, or until reduced by half.
How do you thicken mushroom gravy?
