Mushroom Gravy
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(28)
Ingredients
3 servings
- 2 cups mushroom broth, veggie broth or stock (or feel free to use beef or chicken stock) see notes.
- 1 cup water
- 1 tablespoon miso paste (see notes for substitution)
- —–
- 3 tablespoons butter (or olive oil, or vegan butter!)
- 12 ounces mushrooms, sliced (creminis, shiitakes, portobellos, morels) about 3-4 cups
- 1 shallot, finely diced (or half an onion)
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves (optional, or rosemary, or sub 1 teaspoon dried)
- 3 tablespoons AP flour or GF flour
- salt and pepper to taste
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Preparation
Step 1
Place broth and water in a small pot and bring to a simmer, then stir in miso until dissolved.
Step 2
At the same time, heat butter (or olive oil) in a large skillet and saute mushrooms and shallot over med-high heat. Saute 7-8 minutes, lowering heat if necessary, stirring occasionally, until mushrooms have fully released their liquid and all this liquid has cooked off.
Step 3
Lower heat to medium, add garlic and thyme, and saute 2 minutes.
Step 4
Sprinkle the flour over the top and stir to combine, cooking and stirring the flour for 2 minutes, letting it brown a bit. Here is where the flavor is!
Step 5
Add half of the hot broth, whisking and scraping all those flavorful browned bits. When incorporated, add the remaining broth, stirring to combine Simmer gently on med-low until reduced and thickened, about 5 minutes. Taste for salt, adding some if needed along with pepper.
Step 6
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