Easy Mushroom Gravy
This mushroom gravy makes any meal rich and comforting. From weeknight dinners to Thanksgiving, it's a hit every time!
Servings: 6 -8
Calories: 181kcal
Ingredients
- 4 tablespoons unsalted butter
- ⅓ cup onion thinly sliced
- 12 ounces cremini mushrooms sliced
- 1-2 cloves garlic minced
- Kosher salt to taste
- Black pepper to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons dry red wine or additional broth
- 2 - 2 ½ cups low-sodium broth any type
- 1 teaspoon dried thyme
Instructions
- In a large saucepan set over medium-high heat, melt the butter.
- Add the onion and saute for 3-4 minutes, stirring occasionally. Add the mushrooms and saute for 5-8 minutes, stirring occasionally, until the mushrooms are browned and mostly free of liquid. Stir in the garlic, season with salt and pepper to taste, and cook for 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables and stir gently for 1 minute. Deglaze the pan with the red wine, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pan.
- Stir 2 cups of broth and bring the mixture to boil for 3-5 minutes, or until it thickens. Add the thyme, taste, and season with additional salt and pepper if desired.
Notes
- Use portobello mushrooms, shiitake mushrooms, or white button mushrooms in place of cremini ones if needed.
- Pair the broth with the main course. If serving chicken, use chicken broth, if serving beef, use beef broth. You can even use ham or turkey drippings too!
- Using vegetable broth will make this recipe vegetarian friendly.
- Reheat the gravy by cooking it on the stove over medium heat stirring frequently until warmed.
Nutrition
Serving: 1 | Calories: 181kcal | Carbohydrates: 15g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 344mg | Fiber: 1g | Sugar: 5g