Easy Mushroom Gravy Recipe

Easy Mushroom Gravy

This flavorful gravy is perfect for mashed potatoes, roasted vegetables, or even spooned over a slice of crusty bread.

Ingredients:

• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1 pound cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth (or vegetable broth for a vegetarian option)
• 1/2 cup milk
• Fresh thyme leaves (optional)
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Heat olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 3 minutes.
2. Increase heat to medium-high and add the mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and release their juices, about 8-10 minutes.
3. Stir in the garlic and cook for an additional minute, until fragrant.
4. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute to cook out the raw flour taste.
5. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, until slightly thickened.
6. Stir in the milk and thyme (if using). Season with salt and pepper to taste.
7. Continue to simmer for an additional 5-7 minutes, or until the gravy reaches your desired consistency. If the gravy is too thick, add a splash more milk or broth.

Tips:

• For a richer gravy, use half butter and half olive oil.
• If you don’t have fresh thyme, you can use 1/2 teaspoon dried thyme.
• You can substitute other types of mushrooms for cremini mushrooms, such as white button mushrooms or portobello mushrooms.
• To make the gravy gluten-free, use gluten-free all-purpose flour.
• Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth if necessary.