Description
This easy mushroom gravy recipe is made from scratch without the need for drippings, delivering rich and savory flavors perfect for enhancing steaks, chicken, schnitzels, or mashed potatoes. Using simple ingredients like fresh mushrooms, butter, flour, and beef stock, this gravy boasts a deep color and satisfying texture that’s sure to elevate your meals.
Ingredients
Scale
Fat and Oil
- 1 tbsp olive oil
- 45g / 3 tbsp unsalted butter
- 30g / 2 tbsp unsalted butter
Aromatics and Vegetables
- 1 1/2 tsp finely minced garlic (~1 large or 2 medium cloves)
- 400g / 14oz mushrooms, sliced 3mm / ⅛" thick (white/button or Swiss/Cremini)
Seasonings
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp black pepper (additional for sauce)
- Salt, to taste
Thickening and Liquid
- 4 tbsp plain / all-purpose flour
- 2 cups beef stock / broth
Instructions
- Heat the fats and cook garlic. In a suitable pan over medium heat, warm 1 tbsp olive oil and 45g (3 tbsp) of unsalted butter until melted. Add the finely minced garlic and sauté until fragrant, about 30 seconds to 1 minute, taking care not to burn it.
- Sauté mushrooms. Add the sliced mushrooms to the pan and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until the mushrooms have released their moisture and are softened and browned, approximately 8-10 minutes.
- Make the roux. Add the remaining 30g (2 tbsp) of unsalted butter to the mushrooms and melt completely. Sprinkle in the 4 tbsp of plain flour and stir continuously to coat the mushrooms and butter, cooking the flour to remove the raw taste. Cook this mixture for 2-3 minutes until it turns golden and slightly toasted.
- Add beef stock and thicken. Gradually whisk in 2 cups of beef stock to the mushroom-flour mixture, ensuring there are no lumps. Continue to cook and stir frequently until the gravy thickens and becomes smooth, about 5-7 minutes.
- Season the gravy. Add the additional 1/4 tsp black pepper and salt to taste. Stir to combine and adjust seasoning as needed. Remove from heat and serve warm over steak, chicken, schnitzel, or mashed potatoes.
Notes
- Check out the recipe video above for a visual guide.
- Mushroom gravy pairs excellently with steak, chicken, or schnitzel—Australians especially recommend it over schnitzel alongside rosti or mashed potatoes.
- The color and richness of the gravy depend on the quality of the beef stock; a better stock yields a darker, more flavorful gravy.
- This recipe makes about 3 cups of gravy and freezes perfectly for future use.
Nutrition
- Serving Size: 1/3 cup (approximate)
- Calories: 179 kcal
- Sugar: 2 g
- Sodium: 404 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 32 mg
