Easy Mushroom Gravy Recipe
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
This mushroom gravy is simple, quick and super flavorful. It's also super creamy without any cream in the recipe! That's right - it's a skinnier gravy, but you'd never know it! It takes less than 10 minutes to make and you probably already have all of the ingredients in your kitchen. It's wonderful over buckwheat or mash potatoes.
- 1/2 lb fresh button mushrooms white or brown, sliced
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1/2 cup chicken stock/broth veggie or beef stock work also
- 1 cup milk use whatever kind you have
- Salt and pepper to taste
Rinse mushrooms (yes, I rinse my mushrooms), then pat them dry with paper towels and slice. Heat a large skillet over medium heat and add 1 Tbsp olive oil. When oil is hot, add mushrooms and sautee until golden and soft. Remove mushrooms from pan.
Add 2 Tbsp butter to pan along with 2 Tbsp flour. Whisk until your flour roux is a light golden brown (1-2 min).
Whisk in 1/2 cup stock then 1 cup milk and stir until hot and thickened.
Add the mushrooms back to the pan, season with salt and pepper to taste and bring to a simmer. When gravy is at desired consistency, remove from heat (keep in mind it will still thicken slightly as it cools).