Best Mushroom Gravy Recipe – How to Make Mushroom Gravy

Pioneer's Mushroom Sauce recipe

Mushroom sauce is for everyone! Thanksgiving turkey lovers rejoice when the gravy made with the bird’s gravy hits the table. Roast beef eaters have the option to drizzle a sauce full of juices all over their plates. Vegetarians, mushroom lovers and meat eaters alike will celebrate this mushroom sauce – no drippings required!

What is mushroom sauce made of?

Cooked mushrooms have a satisfyingly meaty flavor, and this recipe starts with lots of them—a pound, to be exact. Buy pre-sliced ​​mushrooms, either cremini, baby bella, or white mushrooms, to save time on prep. Heat a pan very hot and then sauté the mushrooms in olive oil. Lay them in a single layer and don’t stir for the first few minutes of cooking. This allows the mushrooms to caramelize and add a deep flavor and color to the sauce. Add onion, garlic, fresh thyme leaves and a squirt of soy sauce to boost any savory notes. Vegetable broth keeps this sauce vegetarian, but beef or chicken broth can be substituted if you’re serving it with ribeye steaks or fried chicken.

How to tie mushroom sauce?

Butter and all-purpose flour create a roux that thickens this mushroom sauce. Once the mushrooms, onions, and garlic are cooked, melt more butter in the pan, then evenly sprinkle flour on top. Stir and cook for about a minute to toast the flour and remove its raw flavor before stirring in the broth.

What do you serve with mushroom sauce?

Replace the country sauce with fried chicken steak with mushroom sauce. Main dishes such as chicken breast or drumsticks are spiced up in terms of taste, with a ladle full. Buttered pasta and of course mashed potatoes are also perfect accompaniments. Serve along with the dressing at your Thanksgiving dinner!

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Income:

4


cups

Preparation time:

0

hours

5

minutes

Total time:

0

hours

fifteen

minutes

3 TBSP.

olive oil, shared

1 pound.

sliced ​​mushrooms (white button or baby bella)

1/4 c.

finely chopped red onion or shallot

1


Garlic clove, finely chopped

1/2 tsp.

ground black pepper

1 teaspoon.

chopped thyme leaves

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  1. Heat a large skillet over medium-high heat. Add the olive oil, then the mushrooms. Spread them out in an even layer and let them cook undisturbed for 4 minutes. Add onion, garlic, salt, ground black pepper and thyme and stir. Cook for 2 more minutes.
  2. Reduce the heat to medium. Put the butter in the pan. Once melted, sprinkle the flour evenly over the mushrooms. Stir until flour mixture is lightly toasted, about 1 minute.
  3. Add vegetable broth and soy sauce. Scrape the bottom of the pan to remove any brown bits and stir until smooth. Increase the heat to medium-high to simmer again, reduce the heat to medium and let the sauce simmer for 5 minutes.
  4. Remove from the heat and stir in the parsley.

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