Mushroom Gravy
A rich gravy made with mushrooms and traditional Creole seasonings, perfect for a quick weeknight meal but flexible enough for a special dinner party.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Here's What You Need
- 6 Tablespoons Butter - divided
- 8 ounces Baby Bella Mushrooms - See NOtes for Substitutes
- ¼ cup Shallots - Finely chopped
- 1 tablespoon Garlic - Finely chopped
- 1 - 2 Tablespoons AP Flour
- 1 cup Dry Vermouth
- 1 - 1 ½ cup Chicken Stock
- 2 Tablespoon Worcestershire
Herb and Spice Blend
- 1 teaspoon Dry Rosemary
- 1 teaspoon Dry Thyme
- 1 Tablespoon Creole Seasoning
- ¾ teaspoon Kosher salt - divided
- ¼ teaspoon Black pepper
Here's What You Do
- Clean the mushrooms by wiping with a damp paper towel or rinsing briefly and patting dry. Trim the ends of the stems and slice into ¼ inch slices. Finely chop the shallots and mince the garlic. In a small bowl, combine the Herb and Spice Blend Measure the remaining ingredients for easy access.
- In a 12-inch sauté pan or skillet, melt 2 tablespoons of butter over medium heat. When the butter foams, add the sliced mushrooms and sprinkle with ¼ teaspoon kosher salt. Sauté, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 5–8 minutes.
- Add the chopped shallots, minced garlic, and the Herb and Spice Blend to the pan. Stir to combine and sauté for about 2 minutes, until fragrant.
- Add 2 tablespoons of butter to the pan. Once melted, add 1–2 tablespoons of all-purpose flour. Stir constantly for 2–3 minutes to cook the flour.
- Pour in 1 cup of dry vermouth, stirring to combine and scrape up any browned bits from the pan. Increase the heat to medium-high until the vermouth begins to simmer, then reduce to medium. Simmer until the vermouth reduces by about half, about 3–5 minutes.
- Increase the heat to medium-high and add 2 tablespoons Worcestershire sauce and 1 ½ cups chicken stock. Once the stock begins to simmer, reduce the heat to medium and maintain a gentle simmer for about 10 minutes, stirring occasionally, until the gravy thickens and coats the back of a spoon.
- Remove the pan from the heat. Add the remaining 2 tablespoons of butter and stir continuously until fully melted and incorporated into the gravy.
- The gravy is ready to serve immediately.
Notes
Please visit my article, Mushroom Gravy, for detailed, step-by-step instructions with photos, ingredient and substitute notes, optional preparation, and other tips and FAQ's.
This recipe yields approximately 2 cups of gravy but can easily be doubled or tripled. The serving size used for the nutrition estimate is ⅓ cup.
This gravy is perfect for beef, pork, or chicken. It is also great with mashed potatoes and steamed rice. Please refer to my article for more serving suggestions.
This recipe was developed using Baby Bella Mushrooms, but you can substitute your favorite mushroom.
Leftovers, if stored properly, will maintain their quality for 3 days in the fridge and 6 months in the freezer. Reheat on the stovetop over medium heat. If separation occurs while reheating, whisk vigorously and add 1 Tablespoon of water.
Nutrition
Calories: 184kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 544mg | Potassium: 340mg | Fiber: 1g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
