Mushroom Gravy
A gloriously savory gravy fit for the holiday season. Pairs great with our lentil loaf!
Ingredients
Mushrooms:
1 tbsp olive oil
3 tbsp butter , unsalted
1 1/2 tsp garlic , finely minced (~1 large or 2 medium cloves)
14oz mushrooms , sliced 3mm / ⅛" thick (white/button or Swiss/Cremini)
1/4 tsp salt
1/8 tsp black pepper
Gravy:
2 tbsp butter , unsalted
4 tbsp flour , plain / all-purpose
2 cups beef stock / broth , low-sodium, the best you can afford (homemade beef stock or chicken stock is the very best option); See Note 1 below
1/4 tsp black pepper
Salt , to taste
Instructions
Cook mushrooms:
Heat the olive oil in a large skillet over medium-high heat, then add butter and let it melt.
Cook half mushrooms: Add half the mushrooms and cook for 2 mins. Add half the salt and pepper, then continue to cook for another 2 mins until most mushrooms are becoming golden. Then add half the garlic and cook until mushrooms are fully golden, and remove to a plate.
Cook remaining mushrooms: Melt remaining butter, then cook remaining mushrooms per above (adding salt & pepper partway through, and garlic towards the end). Remove to a plate.
Gravy:
Lower heat to medium. In the same skillet, melt the butter.
Add flour and stir continuously for 1 1/2 minutes so the roux doesn't burn. Don't worry if the mixture is a bit dry and sandy, it depends how much fat is left from the mushrooms.
While stirring, slowly pour in the beef stock. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.
Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency. Stir every now and then at first, then more regularly as the gravy thickens so it doesn't burn on the base of the skillet.
Stir in cooked mushrooms, cook for a further 1 minute. Taste and add more salt if needed (if using unsalted homemade stock, you will need more).
Pour into a gravy jug and serve with everything! It's particularly great and very Aussie poured over schnitzel with a side of rosti or chips! Otherwise serve with steak, simple pan-seared chops or chicken, sprinkled with salt and pepper before cooking.
Notes
1. Beef stock quality is the key variable here that sets apart a decent homemade mushroom gravy from an exceptional restaurant-quality one. Homemade beef stock trumps any store-bought beef stock. However good quality store-bought stock from butchers etc. are still far better than mass-produced (like Campbell’s here in Australia). Alternatively, homemade chicken stock will also work just as well.Do not use powdered beef stock for this gravy, it just doesn’t have adequate flavour.
2. Gluten-free option – Mix 2 tbsp of cornflour/cornstarch with 3 tbsp of the beef stock. Then add it into the skillet along with the rest of the beef stock. As it heats up, it will thicken.
3. Storage – Gravy will keep in the fridge for up to 5 days, or freezer for 3 months. Reheat using chosen method. It will look split at first but just give it a good stir and it will come together just fine.To thicken the gravy, just simmer on the stove for a bit – it thickens quickly. To thin it, just add water.