Gravies are my specialty. You may remember awhile back, I posted a scrumptious sausage breakfast gravy recipe. I want to become a master of gravies, but I have many more techniques to learn. One of my projects for the coming year is to learn to make each of the 5 mother sauces (read more here) so I can make a variety of sauces and gravies of my own creation using those basic skills.
One of my favorite simple gravies, though, is mushroom. It may not be the prettiest gravy of them all, but it's versatile flavor pairs with anything from a juicy steak to a bowl of healthy brown rice. You can pour this tasty gravy of your favorite homemade rolls or fill a pie shell with it. These kinds of customizable recipes are my favorite because the foundation is so important. mastering the basic to compliment your other delicious food is a must. No one wants to top their $20 steak with a can of cream of mushroom soup!
This time of year, you may be hosting some friends and family for the holidays. A homemade mushroom gravy is filled with love. It is so easy to make, and it doesn't cost a lot. As long as your guests like mushrooms, I think they will be impressed with this mushroom gravy recipe!
2 cups chopped uncooked mushrooms
1/4 cup flour
4 tbsp butter
2 cups broth (chicken, beef, vegetable, etc.)
1/2 tsp salt
1 tsp black pepper
1/4 tsp white pepper
1/2 tsp paprika
1. Rinse the mushrooms until clean.
2. Place 2 tbsp of the butter in a medium pan over medium heat. Allow the butter to melt for 1 minute then drop the chopped mushrooms in the pan.
3. It is important to let the mushrooms cook down to remove the water in them and to make a mushrooms syrup for the gravy. Cook the mushrooms over medium heat for about 20 minutes until they are about half their original size and slightly browned (see below).
4. Push the mushrooms to one side of the pan, add the remaining 2 tbsp of butter to the empty side of the pan and allow it to melt until it is liquid.
5. Pour the flour over the melted butter and mix it until combined. Being to mix the flour with the mushrooms.
6. Immediately pour 1 cup of broth (I used low-sodium chicken broth) over the mushrooms in the pan and stir until smooth. Pour the remaining broth in the pan and stir until combined.
7. Add the salt, pepper, and paprika to the pan and turn the heat down to low. The mixture may look runny at first, but it will thicken as it simmers.
8. Allow the gravy to simmer for 5 minute, stirring frequently with a fork.
9. Let the gravy cool down for 5 minutes then pour it over the dish of your choice! I used a flaky, buttery roll.