Mushroom Gravy

Amanda Smith


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

★★★★★ 1 vote
25 Min
Stove Top


4 Tbsp
vegetable oil
1/3 c
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
1/4 c
dry white wine


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

About this Recipe

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