Mean Chef's Mushroom Gravy

"Originally posted by Mean Chef."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Browntrees photo by Browntrees
photo by Browntrees photo by Browntrees
Ready In:
35mins
Ingredients:
7
Yields:
3 1/2 cups
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ingredients

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directions

  • Melt the butter in a medium-size saucepan over medium heat.
  • Add the mushrooms and sauté until brown, about 7 minutes.
  • Stir in the flour; it will become very pasty.
  • Cook this roux for 2 minutes, stirring constantly.
  • It will stick to the bottom of the pan a little bit; that's okay.
  • 2.
  • Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
  • Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
  • Serve in a sauceboat.

Questions & Replies

  1. Could I freeze this gravy?
     
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Reviews

  1. Excellent recipe! I made it exactly as written the first time and served it with meatballs. Very good. I made it again the next day but this time I used beef broth instead of vegetable stock. I could not see or taste any difference. Both were excellent. Will be serving this at an upcoming wedding even for 200 guests.
     
  2. This is by far the easiest, most delicious gravy I've ever made or tasted! It would be great with just about anything. We had roast potatoes and beef tenderloin - but I'd eat it just with fresh bread. I used Portobello's and I didn't use the wine because of hubby's allergy. It's amazing! Thanks!
     
  3. Excellent! Didnt have Beef Broth so I whipped up a batch using a Knorr Beef Concentrate tub mixed with 2¾ hot water, ? pack of Lipton Onion Soup Mix, ½ teaspoon dried Parsely and a ¼ tsp Onion & Garlic Powder each. Didn't use any wine. Also used Brown Rice flower in place of regular flour. The results were a flavorful, extra thick gravy. The next time (and there will be a next time), I will use less Brown Rice flower or either more broth. Dropped some oven browned Omaha Steak Meatballs into the gravy once it was done (juices, fat, bits and all) & simmered on low for 15 minutes. Served the meatballs & gravy over Armenian Rice w/a side of seasoned Cauliflower & Brocolli. This was a huge hit for dinner!!!
     
  4. Really good and simple recipe. After tasting it I thought it needed a little something so I added some thyme and that gave it the flavor I was after. Thanks so much for sharing this great technique, I'll be using it again.
     
  5. Absolutely wonderful
     
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Tweaks

  1. Excellent recipe! I made it exactly as written the first time and served it with meatballs. Very good. I made it again the next day but this time I used beef broth instead of vegetable stock. I could not see or taste any difference. Both were excellent. Will be serving this at an upcoming wedding even for 200 guests.
     
  2. Made this with pot roast which was pressure cooked in french onion soup so, instead of using vegetable stock used the left over liquid from the roast. It turned out absolutely scrumptious & was quick & easy to do. Thanks Jeff for reposting this recipe.
     
  3. Wow! This gravy was a hit! Not difficult to make, but it didn't thicken up as much as I'd wanted, so I added a little flour and water to thicken it up. I also used chicken broth instead of vegetable (it was what I had on hand). Baked potatoes never tasted so good!
     

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