Best Mushroom Gravy Recipe

I’m sorry if once again my photo disappointments and doesn’t convey just how absolutely delicious this mushroom gravy actually is!  A while back I came across a mushroom meatloaf with mushroom gravy recipe in Bon Appetit that sounded delicious.  It was a bit of a long complicated recipe but I had high hopes.  Unfortunately the meatloaf itself was bland.  Really bland.  Not nearly as good as my husband’s meat loaf (recipe next week!).  Oh…but the mushroom gravy was so good.

Whether you call this a gravy or sauce (it’s a perfect mushroom sauce for steak!), it will be delicious on meat, potatoes, rice and noodles.    There’s a bit of chopping to this recipe and it makes tons, so don’t hesitate to cut the ingredients in half.  Also – if the gravy isn’t thick enough to your liking, add a cornstarch slurry to thicken it (it already uses a flour-butter thickening paste to do this, however, I wanted mine to still be a bit thicker).  To make the slurry mix 1/2 tsp. of cornstarch to 1 tsp. of ice cold water.  Add this mixture to the gravy, bring to a boil for 30 seconds.   If it still isn’t thick enough, repeat. (If you are making a full recipe I would start with 1 tsp. of cornstarch and 2 tsp. of ice water).

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Comments

  1. You know, I am convinced that brown, darkish food is the toughest one to take a picture from. THey always turn out strange, and never look appetizing – well, I am not a good photographer to start with it, but I do think that’s tricky.

    taste is what matters, and I am sure this recipe is a winner – I love mushroom gravy!

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