Easy Mushroom Gravy From Scratch

This simple mushroom gravy recipe is simple to make all in one pan. Rich, earthy and so delicious, it's an easy way to add flavors to meals.

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Course: Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: to 6 servings

Calories: 150kcal

1 tablespoon oil
2 tablespoons butter
4 cloves garlic minced
1 white or yellow onion diced
12 ounces mixed mushrooms. I used cremini, oyster and shitake (340g) finely diced
2 tablespoons flour
2¼ cups stock. Vegetable, chicken or beef (500ml)
4 to 5 sprigs rosemary and thyme
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
salt and pepper to taste

On a medium heat, heat the butter and oil in a medium pot until the butter melts.
Add in the chopped onion and garlic, with a pinch of salt and pepper. Cook until the onion starts to soften.
Add in the diced mushrooms. Stir to coat and let cook until the mushrooms have reduced in size and their liquid has evaporated. Stir occasionally. This will take about 15 to 20 minutes.
Stir in the flour and cook for a few minutes.
Pour in the stock, add the Worcestershire sauce, dijon mustard and herbs.
Stir to combine and bring to a simmer.
Simmer for 5 minutes or until you have your desired consistency.

Cut the mushrooms fairly small before adding to the pot.
Cook the mushrooms until they have shrunk in size and their moisture has evaporated from the bottom of the pan. This will help to create a rich flavor.
Use kitchen string to tie the herbs in a bundle so that it is easy to remove the stems before serving.
When you add the flour, let it cook for a couple of minutes while stirring to get rid of any floury flavor.
If making ahead of time, let it cool completely before storing.