This is an easy-to-make Mushroom Gravy that will elevate anything you douse it with. It’s a gravy recipe made from scratch but without drippings. Use it as a sauce for steak, chicken, schnitzel, sausages, or even steamed vegetables. Or just mop it up with bread!
If there’s one thing that cooking full-time for a living has taught me, it’s that an arsenal of great sauces is one of the most useful things you arm yourself with in the kitchen. And it doesn’t have to be time-consuming. Sauces can deliver really quick meals that are seriously delicious, all without resorting to packet mixes. Just pan-sear or barbecue a piece of chicken, chops or steak with salt and pepper, and smother with this delicious sauce. It’s also excellent to serve over steamed vegetables, a pile of mash, or for mopping up with any starchy vehicle of choice that you serve with dinner (pasta, rice, polenta, bread). It’s endlessly versatile. In short: Mushroom Gravy is a life essential, believe me! Whether you’re making it right now or reheating gravy, adjusting the thickness to exactly what you want is very easy. Too thick? Just add boiling water, or some tap water and cook to heat. Too thin? Keep it on the stove for longer to reduce.
- 1 tbsp olive oil
- 45g / 3 tbsp butter , unsalted
- 1 1/2 tsp garlic , finely minced (~1 large or 2 medium cloves)
- 400g / 14oz mushrooms , sliced 3mm / ⅛" thick
- 1/4 tsp salt
- 1/8 tsp black pepper
- 30g / 2 tbsp butter , unsalted
- 4 tbsp flour , plain / all-purpose
- 2 cups beef stock / broth , low-sodium, the best you can afford
- 1/4 tsp black pepper
- Salt, to taste