Description
This easy mushroom gravy recipe is made from scratch without requiring any drippings. It features a rich and flavorful blend of sautéed mushrooms, garlic, butter, and beef stock thickened with flour to create a smooth and savory gravy perfect to serve over steak, chicken, schnitzel, or mashed potatoes.
Ingredients
Scale
For the Mushroom Sauté
- 1 tbsp olive oil
- 45g / 3 tbsp unsalted butter
- 1 1/2 tsp garlic, finely minced (about 1 large or 2 medium cloves)
- 400g / 14 oz mushrooms, sliced 3mm / 1/8″ thick (white/button or Swiss/Cremini)
- 1/4 tsp salt
- 1/8 tsp black pepper
For the Gravy Sauce
- 30g / 2 tbsp unsalted butter
- 4 tbsp plain/all-purpose flour
- 2 cups beef stock / broth
- 1/4 tsp black pepper
- Salt, to taste
Instructions
- Heat the Oil and Butter: In a skillet over medium heat, add the olive oil and 3 tablespoons of unsalted butter. Allow the butter to melt completely to create a flavorful base for cooking the mushrooms.
- Add Garlic and Mushrooms: Stir in the finely minced garlic and immediately add the sliced mushrooms. Cook the mushrooms until they release their moisture and begin to brown, approximately 5-7 minutes, stirring occasionally.
- Season the Mushrooms: Sprinkle the mushrooms with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Continue cooking until the mushrooms are tender and nicely browned, which should take another 3-5 minutes.
- Make the Roux: Push the mushrooms to the edges of the pan and add 2 tablespoons of unsalted butter to the center. Once melted, sprinkle in the 4 tablespoons of flour, stirring constantly to combine with the butter. Cook this mixture (roux) for about 2 minutes until it turns a light golden color and loses its raw flour taste.
- Add Beef Stock: Gradually pour in the 2 cups of beef stock while stirring continuously. This will help prevent lumps and start to thicken the gravy.
- Simmer and Season: Stir the gravy mixture thoroughly, adding 1/4 teaspoon black pepper and salt to taste. Reduce heat to low and let the gravy simmer gently for 5-7 minutes until thickened and smooth.
- Final Taste and Serve: Taste the gravy and adjust seasoning if necessary. Remove from heat and serve hot over steak, chicken, schnitzel, mashed potatoes, or rosti.
Notes
- Recipe video available above for visual guidance.
- Mushroom gravy pairs excellently with steak or chicken dishes.
- In Australia, it’s traditionally served over schnitzel, often accompanied by rosti or mashed potatoes.
- The color and richness of the gravy will depend on the quality and depth of the beef stock used; better stock yields darker, more flavorful gravy.
- Makes approximately 3 cups of gravy.
- This gravy freezes well for convenient future use.
Nutrition
- Serving Size: 1/3 cup (approximately)
- 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
