Description
This quick and easy recipe for Mushroom Gravy features fresh herbs, tender mushrooms, minced garlic and more. With an explosion of flavor in every bite, you’ll want to pour this savory gravy on top of everything!
Ingredients
Scale
- 1 oz. dried porcini mushrooms
- 3 cups chicken bone broth
- 4 tablespoons unsalted butter
- 8 oz. baby bella mushrooms, sliced
- 8 oz. shiitake mushrooms, sliced
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 tablespoons all purpose flour
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
Instructions
- To a medium saucepan, add chicken bone broth and dried porcini mushrooms. Bring to a boil and reduce to low simmer for 10 minutes.
- In the meantime, to a large sauté pan add 1 tablespoon of butter along with half the sliced mushroom, leaving enough room so the mushrooms are not on top of each other. Cook mushrooms until they are browned on both sides, about 2-3 minutes per side.
- Once browned, remove mushrooms from the pan and add 1 tablespoon of butter and the remaining mushrooms. Repeat the cooking process. Remove all mushrooms from the pan.
- Immediately add shallots and garlic to the pan. Sauté for 1-2 minutes until shallots are translucent.
- Next, add 2 tablespoons of butter and 2 tablespoons of flour to the pan with shallots and garlic. Cook for 2 minutes, stirring the entire time, so as not to burn the flour.
- Slowly add broth mixture to the flour mixture, whisking the entire time. Once all of the broth is added, return all of the mushrooms to the pan along with thyme, sage, and salt and pepper to taste.
- Stir everything together until combined and simmer for 2-3 minutes until thickened. Serve.
Notes
- To Store & Reheat: Once cooled, store gravy in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over low heat until warmed through, stirring occasionally.
- To Freeze: Pour cooled gravy into a freezer bag, leaving extra room for the liquid to expand. Freeze for up to 2 months. Thaw in the fridge before reheating.
