Mushroom Gravy Recipes

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MUSHROOM GRAVY



Mushroom Gravy image

This easy but flavorful gravy made with mixed mushrooms and vegetable broth is perfect for eaters of any stripe.

Provided by Food Network Kitchen

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
12 ounces mixed sliced mushrooms, such as shiitake, cremini and/or white
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons Marsala wine
2 1/2 cups low-sodium vegetable broth
2 teaspoons fresh thyme leaves

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
  • Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

MUSHROOM GRAVY RECIPE BY TASTY



Mushroom Gravy Recipe by Tasty image

Here's what you need: mushroom, vegetable oil, cinnamon stick, cardamom pods, cumin seed, white onion, turmeric powder, cumin powder, garam masala powder, coriander powder, chili powder, ginger garlic paste, green chillis, curry leaf, tomato, water, salt, coriander leaf

Provided by Anandaraj Selvaraj

Yield 4 servings

Number Of Ingredients 18

½ lb mushroom, sliced
3 tablespoons vegetable oil
1 cinnamon stick
3 cardamom pods
½ teaspoon cumin seed
1 white onion, finely chopped
½ teaspoon turmeric powder
½ teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
2 teaspoons chili powder, to taste
1 teaspoon ginger garlic paste
3 green chillis
curry leaf
1 tomato, chopped roughly
water
salt, to taste
coriander leaf

Steps:

  • Heat oil in a pan and add cinnamon stick, cardamom, and cumin seeds. Let roast and, after a few seconds, add finely chopped onions and salt and saute until golden.
  • Once the onions are golden and tender, add the masalas (spices) as follows: ginger-garlic paste, turmeric powder, cumin powder, garam masala, coriander powder, red chili powder, green chilies, and curry leaves.
  • Mix all the ingredients well and then add chopped tomato, and a little bit of water (¼ cup) and cook until everything turns soft (5-6 minutes). You can also add ¼ cup (65 G) tomato paste in place of the 1 tomato to get a very smooth gravy.
  • Once the oil starts to separate, add the cleaned and sliced mushrooms and mix them well with the masala mixture. Cook for 3-4 minutes. Then, add ¼ cup (or slightly more) required water and cook until the mushrooms are fully done. You should have a gravy-esque consistency: something that can be mixed with rice or accompanied by naan or roti or an equivalent flatbread.
  • Finally, garnish with chopped coriander leaves and turn off the heat. If desired, add 1 tsp of ghee on the top to enhance the flavor.
  • Serve with rice or naan. Enjoy!

Nutrition Facts : Calories 159 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, Sugar 6 grams

VEGAN MUSHROOM GRAVY



Vegan Mushroom Gravy image

This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).

Provided by fabeveryday

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Vegetarian Gravy Recipes

Time 25m

Yield 4

Number Of Ingredients 8

¼ cup vegetable oil
1 (8 ounce) package sliced fresh mushrooms
¼ cup all-purpose flour
2 cups vegetable broth
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 pinch dried thyme

Steps:

  • Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
  • Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 10.6 g, Fat 14.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 378.5 mg, Sugar 2.5 g

CHEF JOHN'S MUSHROOM GRAVY



Chef John's Mushroom Gravy image

Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 1h

Yield 6

Number Of Ingredients 7

¼ cup butter
1 (16 ounce) package sliced mushrooms
salt to taste
¼ cup all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
1 pinch fresh thyme leaves, to taste

Steps:

  • Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
  • Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g

MUSHROOM GRAVY



Mushroom Gravy image

Serve this richly flavored mushroom gravy over steaks, meatloaf, or roast chicken for a delicious meal. Made with mushrooms, beef broth, and spices.

Provided by John Mitzewich

Categories     Sauce

Time 55m

Number Of Ingredients 7

1/4 cup unsalted butter
1 pound white button mushrooms (or cremini mushrooms, cleaned and sliced)
1/3 cup all-purpose flour
4 cups beef broth (or chicken or vegetable broth, chilled)
1/2 teaspoon dried thyme
Salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Melt the butter in a large saucepan over medium-high heat.
  • When the butter starts to sizzle, add the mushrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated and they begin to brown.
  • Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.
  • Whisk in 1 cup of the cold broth.
  • Once incorporated, pour in the rest of the broth and add the thyme.
  • Bring back to a simmer, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally.
  • Season with salt and fresh ground black pepper to taste.

Nutrition Facts : Calories 47 kcal, Carbohydrate 4 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 261 mg, Sugar 1 g, Fat 3 g, ServingSize 4 cups (serves 16), UnsaturatedFat 0 g

VEGAN MUSHROOM GRAVY



Vegan mushroom gravy image

Make this mushroom gravy to serve alongside your vegan Christmas feast. It will freeze for up to three months so you can easily make it ahead to get prepared

Provided by Good Food team

Time 25m

Number Of Ingredients 7

30g dried porcini mushrooms
2 tsp olive oil
1 onion, chopped
200g chestnut mushrooms, chopped
1 tbsp miso paste
1 heaped tbsp plain flour
800ml vegetable stock, made with 2 stock cubes dissolved in 800ml water (or use fresh)

Steps:

  • Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
  • Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
  • Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid - leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
  • Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.

Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

MUSHROOM GRAVY



Mushroom Gravy image

Provided by Martha Stewart

Categories     Food & Cooking

Yield MAKES 3 1/2 CUPS

Number Of Ingredients 7

2 pounds mixed mushrooms, such as Portobello, shiitake, and cremini, sliced 1/8-inch thick, trimmed
4 cups organic low-sodium canned mushroom or vegetable stock
6 tablespoons unsalted butter
2 shallots, finely chopped
1 tablespoon Marsala wine, (optional)
3 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves

Steps:

  • Remove stems from mushrooms. Place stems and stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
  • Place 3 tablespoons butter in a large skillet over medium heat; add shallots, and cook until translucent, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are soft, browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Remove from heat; set aside.
  • Combine remaining 3 tablespoons butter and flour in a medium saucepan over medium heat; cook, stirring until incorporated and browned, 2 to 3 minutes. Slowly whisk in stock; bring to a boil, whisking until thickened. Stir in reserved mushroom mixture and thyme. Serve hot.

EASY MUSHROOM GRAVY



Easy Mushroom Gravy image

Anna Lappe, cofounder of the Small Planet Institute, developed this vegan gravy recipe to be served with her Dried Fruit and Toasted Nut Stuffing, a Thanksgiving dish from her childhood.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 1h

Yield Makes 4 1/2 cups

Number Of Ingredients 8

4 cups water
1/2 ounce dried porcini mushrooms (1/2 cup)
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
8 ounces assorted mushrooms such as white button, shiitake, cremini, velvet pioppino, and brown and white beech, trimmed and sliced
1/2 cup dry white wine
3 tablespoons cornstarch
Kosher salt and freshly ground black pepper

Steps:

  • Bring water to a boil. Transfer dried mushrooms to a medium bowl. Cover with water and let stand 30 minutes, until mushrooms are softened. Drain liquid (and reserve) through a sieve, and slice mushrooms. Set aside.
  • Heat oil in medium saucepan over medium heat. Add shallots and cook until tender, about 3 to 4 minutes. Add fresh mushrooms and cook until soft, about 6 to 8 minutes. Deglaze pan with wine and reduce liquid by half, about 3 minutes.
  • Meanwhile, slowly whisk cornstarch into 1 cup of mushroom liquid until smooth; set aside. Add remaining 3 cups mushroom liquid and chopped rehydrated mushrooms to gravy. Bring to a boil. Stir in cornstarch mixture and simmer until mixture thickens, about 5 to 7 minutes. Season with salt and pepper.

Nutrition Facts : Calories 32 g, Protein 1 g, Sodium 4 g

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