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).
Mushroom Gravy Recipe (adapted from Bon Appetit, September 2010)
- 2 Tbsp. olive oil
- 1 1/2 lbs crimini (baby bella) mushrooms, sliced
- 1 1/2 cup chopped onion
- 1 1/2 cup chopped celery
- 1 1/4 cup chopped shallots
- 6 garlic cloves, chopped
- 1 Tbsp. chopped fresh thyme*
- 1 cup dry red wine
- 6 cups low-salt beef broth
- 2 Tbsp. (1/4 stick) unsalted butter, room temperature
- 1 Tbsp. all purpose flour
- 1/4 cup heavy whipping cream
- Heat oil in heavy large pot over medium-high heat. Add mushrooms, onion, celery, shallots, garlic, and thyme. Saute until vegetables are soft, about 18 minutes. Add wine and boil until reduced to glaze, about 3 – 5 minutes (watch carefully so that it doesn’t completely evaporate). Add broth. Boil until mixture is reduced to 4 cups, about 25 minutes.
- Blend butter and flour in a small bowl to smooth paste. Whisk cream and flour paste into gravy. Simmer until thick, stirring often, about 5 minutes.** Season with salt and pepper, and then serve. NOTE: Can be made 1 day ahead. Cool, cover and chill. Rewarm before using.
* If you don’t have fresh thyme, you can substitute 1 tsp. dried thyme.
** It is after this 5 minutes of stirring that you should decide if you want your gravy thicker. If so, add the cornstarch slurry.
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