This is an easy-to-make Mushroom Gravy that will elevate anything you douse it with.
Its a gravy recipe made from scratch butwithoutdrippings.
Use it as a sauce forsteak, chicken,schnitzel, sausages, or even steamed vegetables.
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Or just mop it up withbread!
It can turn the mundane into extraordinary.
TakePoached Chicken(meh!)…
paired withGinger Shallot Sauce(now youre talking!
SO GOOD!).
Its also an easy way to replicate a real fine dining experience at home.
ThinkBearnaise Saucewith salmon or steak.
And it doesnt have to be time-consuming.
Sauces can deliver really quick meals that are seriously delicious, all without resorting to packet mixes.
For example, 4-ingredientHoney Garlic Chickenor aBaked Fish with Lemon Cream Sauce.
Or in todays case, Mushroom Gravy with anything!
In short: Mushroom Gravy is a life essential, believe me!
What you need for Mushroom Gravy
Heres what you need.
Yes, the first thing well need for Mushroom Gravy is … mushrooms!
Theres nothing to stop you going more gourmet with the mushrooms if you like.
Because butter = flavour, but it burns at high heat whereas oil does not.
Stock is the heart of a sauce and theres nothing to hide behind.
How to make Mushroom Gravy
The gravy part is super-quick literally 3 minutes.
The part that takes the longest is browning the mushrooms!
Brown mushrooms We use a combination of both oil and butter to cook the mushrooms.
So by using a combination of both oil and butter, we get the best of both worlds!
Cook in batches Were using 400g/14oz of mushrooms in the gravy.
However it shrinks down by more than half once cooked.
Cook the mushrooms in 2 batches rather than trying to cram them all in at once.
If you try the latter, the mushrooms just stew and become watery.
It then takesforeverfor the water to be driven off so the mushrooms can start browning.
And by the time this happens, the mushrooms have shrivelled down into a sad, dried up state!
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Less fat = drier roux, more fat = wetter, more pasty roux.
Either consistency is fine, and it will dissolve into the stock.
This is the trick to ensure your gravy is lump-free, and it works even without using a whisk!
Though a whisk does make life easier :-).
While the mixture is still heating up, you only need to stir every now and then.
Once the liquid is starting to get hot, stir frequently to ensure the base doesnt catch.
Once the gravy is a thin-syrup consistency, add all mushrooms back in just to warm through.
As a gravy cools it will thicken further.
Brown stock/broth = nice brown gravy.
Gravy is indestructible!
Unlike some other sauces (Im looking at YOU,Hollandaise Sauce!
), gravy is very forgiving.
I feel like its virtually indestructible!
This part only takes a couple of minutes.
Stay by the stove and check your Facebook feed later!
Adjusting gravy thickness (its totally easy!)
So take it off the stove when its thinner than what you want!
Also, gravy thats been the fridge and reheated will be very thick and will almost certainly need thinning.
What to serve with Mushroom Gravy
The full list is lengthy because the possibilities are endless!
Think, Tuesday night pub special.
Or the local RSL.
Whatever floats your boat!
Want to fancy-up your steak cooking?Cook it the cheffy way, basted with garlic-thyme-butter.
Similarly forrissolesand other such foods.
What other of your favourite ways with Mushroom Gravy am I missing?
Tell me below and Ill add it to the list, and credit you!
