Mushroom Gravy

Amanda Smith

By
@Smithal70

This homemade mushroom gravy is delicious. Very good on Salisbury Steak, Schnitzel, or just on mashed potatoes.


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Comments:

Serves:

6

Cook:

25 Min

Method:

Stove Top

Ingredients

4 Tbsp
vegetable oil
1/3 c
flour
ground black pepper, to taste
salt, to taste
2 c
beef broth, hot
1/3 c
onion, finely chopped
1 1/2 tsp
fresh garlic, minced (about 3 cloves)
1 1/2 tsp
parsley, fresh
1 c
fresh mushrooms, sliced
1 Tbsp
butter
1/4 c
dry white wine

Directions Step-By-Step

1
Heat oil in skillet on medium-high and add flour to make a thin roux. Sprinkle with salt and pepper.
2
Stir constantly to avoid scorching.
3
When the roux becomes a nice opaque tan, slowly pour in the broth, whisking quickly as you do this to avoid lumps.
4
Turn heat down to medium-low and let bubble (not boil) for about 5 minutes, to thicken, stir frequently to avoid scorching.
5
Then turn heat to low, cover and simmer about 10 minutes. Keep stirred!
6
Meanwhile, melt butter in another skillet and add onion, mushrooms, garlic, and parsley.
7
Saute until onions are almost transparent.
8
Slowly pour in wine and saute vegetables until wine cooks down 3/4 of the way.
9
Add vegetables to beef gravy and bring heat back to medium, let bubble about 5 minutes longer.
10
Remove from heat and serve over your choice.

About this Recipe

Course/Dish: Gravies
Main Ingredient: Vegetable
Regional Style: American