Rich Mushroom Gravy
A good gravy is about patience during the browning process. Don't rush the mushrooms; they need to lose their water and turn deep brown to provide the depth required for a strong pan sauce.
Color is your indicator.
Your goal is to pull maximum color from the mushrooms and the flour mixture, as this determines the final depth of the gravy.
- large heavy-bottomed skillet
- whisk
- wooden spoon
What goes in.
- 1 lbcremini mushrooms, cleaned and sliced
- 3 tbspunsalted butter
- 3 tbspall-purpose flour
- 2 cupsbeef or vegetable stock
- 1 tbspfresh thyme leaves
- to tastekosher salt and cracked black pepper
Building the fond
Cook the mushrooms until the moisture evaporates and they begin to stick to the pan; this residue is the foundation of your flavor.
The method.
Brown the mushrooms
Melt butter in the skillet over medium-high heat. Add mushrooms. Cook undisturbed for 5 minutes, then stir. Continue cooking until they are dark brown, roughly 8-10 minutes.
Create the roux
Sprinkle the flour over the mushrooms. Stir constantly for 2 minutes to cook the raw flour taste out. The mixture should look like a thick paste.
Whisk in the liquid
Slowly pour in the stock while whisking vigorously to avoid clumps. Once all liquid is added, bring to a gentle simmer.
Finish the sauce
Stir in thyme, salt, and pepper. Simmer for 5 minutes until thickened. Serve immediately while hot.
Other turns to take.
Wine-infused
Deglaze the pan with a splash of dry red or white wine after the mushrooms brown, scraping up the bits before adding the flour.
Creamy style
Stir in a splash of heavy cream at the final step for a lighter color and velvety mouthfeel.
When it doesn't go to plan.
Use a wide skillet to ensure the mushrooms have space to brown rather than steam.
If the gravy gets too thick, add a splash of extra stock until it reaches your desired consistency.
For deeper color, use beef stock rather than vegetable stock.
The ones that keep coming up.
Can I use other mushroom types?
Yes, shiitake or portobello work well, but keep the slices uniform so they cook at the same rate.
Why is my gravy lumpy?
You likely added the liquid too fast. Add the first half-cup of stock slowly to create a smooth paste before thinning it out with the rest.
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