Mushroom Gravy

Dark and delicious mushroom flavored gravy, perfect for mashed potatoes or roast beef.

5 from 1 vote

Prep Time 5

Cook Time 15

Total Time 20

Course Gravy

Cuisine American

Servings people

Calories 128 kcal

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.

If you prefer a creamy gravy, stir in 2 tablespoons of heavy cream.