This post may contain affiliate links. Read my disclosure policy. This mushroom gravy is simple, quick and flavorful. It’s also super creamy without any cream in the recipe. That’s right – it’s a skinnier gravy, but you’d never know it! It takes less than 10 minutes to make and you probably already have all of the ingredients in your kitchen. You’ll never want to go back to store-bought instant gravies with ingredients most of us can’t pronounce! This is our go-to gravy recipe when we cook buckwheat and want our son to eat it. He loves his gravy and mushrooms. It’s also really good over mashed pow-taters. We think you’ll love it!
Ingredients for Mushroom Gravy:
1/2 lb fresh button mushrooms (white or brown), sliced 1 Tbsp olive oil 2 Tbsp unsalted butter 2 Tbsp all-purpose flour 1/2 cup chicken stock/broth (veggie or beef stock work also) 1 cup milk (use whatever kind you have) Salt and pepper to taste
How to Make Mushroom Gravy:
Rinse mushrooms (yes, I rinse my mushrooms), then pat them dry with paper towels and slice. Heat a large skillet over medium heat and add 1 Tbsp olive oil. When oil is hot, add mushrooms and sautee until golden and soft. Remove mushrooms from pan.
Add 2 Tbsp butter to pan along with 2 Tbsp flour. Whisk until your flour roux is a light golden brown (1-2 min).
Whisk in 1/2 cup stock then 1 cup milk and stir until hot and thickened.
Add the mushrooms back to the pan, season with salt and pepper to taste and bring to a simmer. When gravy is at desired consistency, remove from heat (keep in mind it will still thicken slightly as it cools).
Enjoy it over buckwheat or these perfect mashed potatoes! Mmmm. Comfort food :).
♥ FAVORITE THINGS ♥ Shown in this post: (nope, no one paid us to write this; just stuff we love): * It’s so handy to have multiple sizes of liquid measuring cups. * These glass bowls by pyrex are perfect for prepping & serving. Love them! * Every cook should have a strong whisk. I always reach for this one.
