Mushroom Gravy Recipe
This mushroom gravy is easy enough to make tonight and tasty enough for Thanksgiving dinner. I’ve been making this mushroom gravy for a while. I learned the basis for this recipe from my friend Nataliya’s mom about 10 years ago. The ingredients are simple and my son approves. It’s great over potatoes, white rice and buckwheat (my personal favorite).
Ingredients for Mushroom Gravy:
1 medium carrot, finely grated
1/4 cup onion, finely diced
3 Tbsp olive oil
1/2 lb (about 6) mushrooms, thinly sliced
4 Tbsp butter
3 1/2 Tbsp all-purpose flour
1 and 1/2 cups water
1 and 1/2 cups milk (any kind)
1 Tbsp reduced sodium better than bouillon plus 1/4 tsp salt
OR 2 bouillon cubes
1/4 tsp pepper
How to make mushroom gravy:
1. Heat 3 Tbsp of olive oil in a medium saucepan over medium heat. Sautee onion and carrot until soft and golden (5 minutes), stirring often.
2. Add mushrooms and sautee until soft (5 minutes), stirring often.
3. Increase to medium high heat and add 1 1/2 cups water and 1 1/2 cups milk, bring to a light boil.
4. Add bouillon and salt and pepper to taste and stir till dissolved.
5. Melt 4 Tbsp butter and stir in 3 1/2 Tbsp flour.
6. Whisk the butter/flour mix into the gravy. Add more or less of the flour mixture depending on how thick you want the gravy. Remember it will still thicken as it cools. If it gets too thick add some more hot water or milk and return to a light boil again.
Mushroom Gravy Recipe - Подливка
Ingredients
- 1 medium carrot, finely grated
- ¼ cup onion, finely diced
- 3 Tbsp olive oil
- ½ lb (about 6) mushrooms, thinly sliced
- 4 Tbsp butter
- 3½ Tbsp all-purpose flour
- 1 and ½ cups water
- 1 and ½ cups milk (any kind)
- 1 tbsp reduced sodium better than bouillon plus ¼ tsp salt
- OR 2 bouillon cubes
- ¼ tsp pepper
Instructions
- Heat 3 Tbsp of olive oil in a medium saucepan over medium heat.
- Sautee onion and carrot until soft and golden (5 minutes), stirring often.
- Add mushrooms and sautee until soft (5 minutes), stirring often.
- Increase to medium high heat and add 1½ cups water and 1½ cps milk, bring to a light boil.
- Add bouillon and salt and pepper to taste and stir till dissolved.
- Melt 4 Tbsp butter and stir in 3½ tbsp flour.
- Whisk the butter/flour mix into the gravy. Add more or less of the flour mixture depending on how thick you want the gravy. Remember it will still thicken as it cools. If it gets too thick add some more hot water or milk and return to a light boil again.
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would you recommend this recipe or the “easy mushroom gravy” recipe instead? 🙂
Hi Mary, for a special meal, I would go with this one :). The easy mushroom gravy is a quick-fix type of gravy although it is also tasty.
How many people will this serve?
Hi Tanya, it makes 4 cups (I put this info on the print friendly recipe at the bottom for future reference), so it depends on how much you all love gravy! 🙂 I would say serves 8 (1/2 cup per person).
You should read: http://www.foodrenegade.com/category/decoding-labels-2/page/3/
Natalia, I will check it out. Thank you for sharing 😀.
Sorry somehow I pasted the wrong link. Here it is!
http://www.foodrenegade.com/decoding-labels-better-than-bouillon/
I used this recipe as a reference to make a GIANT pot of podlivka for the festivities yesterday, everyone loved it! I loved the rich and creamy taste without having to use whipping cream. Not one I’ll make often but a delicious treat once in a while!
I’m so happy you all loved it! A giant pot of gravy sounds niiice! 🙂
My husband, Josh, and I are obsessed with this recipe. It’s so perfectly flavorful!! The best gravy recipe I have ever had. Josh got so excited when he came home from work and saw me making this. X) thank you!
(I’m not sure, but may have already commented on good this was a long time ago…eh… better two reviews than zero!)
You’re so sweet. Thank you! yes, better two reviews for sure! I actually show a count for everyone who’s commented and yours is at 24. I just want to say, THANK YOU and I love hearing from you! 🙂
I was looking for a recipe for mushrooms that my father in law would make to serve Christmas eve
I also have some really yummy stuffed mushrooms on my site if you’re looking for more. Have a Merry Christmas! 🙂
Made this gravy this weekend, it tastes so good! Have you tried to make it in advance and keep it in the freezer for awhile?
I haven’t tried freezing it so I can’t say for sure how it will affect the consistency. I’m thinking it would work, but I can’t say for sure without trying it myself.
I made this tonight along with your chicken and mushroom Kotlety and buttered noodles. It was delicious!! Thank you for your fantastic recipes.
You’re making me so hungry!!
I was wondering how would it work with the liquid chicken broth?
It would work great! Use chicken broth instead of the Better than Bouillon paste and water. 🙂
Love this recipe!!! Everyone in my family does too!!
Liya, thank you for the great review, enjoy :).