This mushroom gravy is dark, rich, silky smooth, and deeply flavorful. Perfect on mashed potatoes, white rice, prime rib, skillet ribeye, salisbury steak, roasted chicken, or meatballs. It’s very versatile, and tastes amazing on just about everything.
Mushroom Gravy Recipe
Mushroom Gravy
Equipment
- large measuring cup – four cup size
- microwave – for preheating the beef stock
- cutting board
- kitchen knife
- large spoon
Ingredients
- 3 cups beef stock
- 1 cup dried Porcini mushrooms
- 3 tbsp olive oil – extra virgin
- 1 pound cremini mushrooms – sliced
- 1 clove garlic – finely chopped
- ¼ cup shallot – finely chopped
- ¼ tsp kosher salt
- ½ tsp black pepper – finely ground
- 1 tsp fresh thyme leaves – chopped
- 2 tbsp salted butter
- ¼ cup all-purpose flour
- 1 tbsp dark soy sauce
Instructions
- Rinse, dry, and slice the cremini mushrooms.1 pound cremini mushrooms
- Microwave beef stock for 2 1/2 minutes, or until very hot. Let the dried porcinis steep in the hot beef stock until you are ready to use, then strain and discard the porcinis.3 cups beef stock, 1 cup dried Porcini mushrooms
- Heat olive oil in a large skillet over medium-high heat until oil is shimmering.3 tbsp olive oil
- Add the sliced mushrooms. Spread them in an even layer and let cook, undisturbed, for 4 minutes.
- Add the garlic, shallot, salt, ground black pepper and thyme, then stir to combine.1 clove garlic, 1/4 cup shallot, 1/4 tsp kosher salt, 1/2 tsp black pepper, 1 tsp fresh thyme leaves
- Cook for 2 minutes more.
- Reduce the heat to medium. Add the butter to the skillet.2 tbsp salted butter
- Once the butter has melted, sprinkle the flour evenly over top of the mushrooms.1/4 cup all-purpose flour
- Stir until the flour mixture is lightly toasted, about 1 minute (a light roux).
- Add the hot mushroom infused beef stock. Scrape the bottom of the skillet to remove all the brown bits and stir until smooth.
- Stir in the dark soy sauce.1 tbsp dark soy sauce
- Reduce the heat to low and let the gravy simmer for at least 5 minutes, or until desired thickness is achieved.
- Serve over beef, mashed potatoes, noodles, or rice.
Notes
PRIVATE NOTES
Nutrition
More Information
Porcini mushrooms
A secret to achieving great depth of flavor in mushroom gravy is to use beef stock flavored with Porcini mushrooms. Steeping dried Porcini mushrooms in hot beef stock will impart a terrific mushroom flavor to the stock. I’m not a big fan of the texture of Porcini mushrooms, but the earthy flavors and aroma adds an unmistakably wonderful quality to the gravy.
Some recipes call for adding ground porcini mushroom. Personally, I think this detracts from the smoothness and visual appeal. By straining out the porcinis after steeping them, I can still get the great mushroom flavor but end up with a much smoother gravy.
Gravy Variations
If you would like a creamier gravy, simply stir in a few tablespoons of heavy cream. For something closer to beef stroganoff, instead of cream add 1 Tbsp of Dijon mustard and ¾ cup sour cream. Both of these variations taste really good on pasta or egg noodles.
Related Recipes
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Italian Meatballs
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