Description
A silky, savory mushroom gravy made with caramelized mushrooms, garlic, broth, and cream, perfect for pouring over mashed potatoes, roasted vegetables, or grilled proteins.
Ingredients
Scale
- 16 ounces mushrooms, sliced thin
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat Your Equipment: Place a large skillet over medium heat and let it warm for about 1 minute.
- Combine Ingredients: Add the butter and olive oil to the skillet. When the butter is melted and foamy, add the sliced mushrooms and cook, stirring occasionally, until well browned and their liquid has evaporated, about 8 to 10 minutes. Stir in the minced garlic and cook 30 to 60 seconds until fragrant.
- Prepare Your Cooking Vessel: Sprinkle the all-purpose flour evenly over the mushrooms and stir to coat, cooking 1 to 2 minutes to remove the raw flour taste.
- Assemble the Dish: Slowly pour in the broth while whisking or stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
- Cook to Perfection: Let the sauce simmer for 4 to 6 minutes until it begins to thicken. Lower the heat and stir in the heavy cream and chopped thyme. Simmer 2 to 3 more minutes until silky and slightly reduced. Taste and adjust seasoning with salt and pepper.
- Finishing Touches: If desired, whisk in an extra splash of broth to adjust consistency. For a perfectly smooth finish, strain lightly or use an immersion blender for a few quick pulses, leaving some mushroom texture.
- Serve and Enjoy: Ladle the warm gravy over mashed potatoes, roasted vegetables, rice, or your protein of choice. Garnish with a sprinkle of fresh thyme or cracked black pepper and serve immediately.
Notes
- Warm the broth slightly before adding it to the pan for a smoother integration.
- Do not overcrowd the pan when sautéing mushrooms, work in batches if needed to ensure proper browning.
- To make dairy-free, substitute butter with olive oil and heavy cream with full-fat coconut cream or a thick oat cream.
- Reheat gently over low heat, adding a splash of broth or cream to revive the sauce if it has thickened in the fridge.
Nutrition
- Serving Size: 1/6 recipe (about 1/3 cup)
- Calories: 180
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: mushroom gravy, creamy mushroom sauce, mushroom gravy recipe, vegetarian gravy, mushroom sauce for mashed potatoes