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Basic Mushroom Gravy

Food.Wishes's picture
My mother just reminded me that I promised a mushroom gravy recipe clip when I did the meatloaf demo. So, here you go; better late than never. This mushroom sauce can be done with any type of stock, but I used beef stock here since I’m going to be making some more meatloaf (if you haven’t seen that clip, check it out here). This is usually a 2 pan recipe; chefs normally brown the mushroom in a large sauté pan and then add them to a sauce pan to finish the sauce, but why wash another pan when you don’t have too? So, I’m showing you my patented single-pan method. It does take longer, but the final results will be the same. Be patient, wait until all the liquid is gone and the mushrooms are browning in the butter before you make the roux. Enjoy!
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Taste: 
Savory
Feel: 
Smooth
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Mushroom, Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4
What is meatloaf, roast beef or mashed potatoes without a delicious gravy? Most mushroom gravy recipes require two pans but Chef John gives us his patented single-pan method. It does take longer, but the final results are fantastic. He also gives us tips on which kind of mushrooms to use for the gravy.

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1 Comment

Anonymous's picture
good