Mushroom Gravy
Ingredients
&w=3840&q=75){kind=small}
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 12 ounces cremini mushrooms – sliced (~19 medium cremini mushrooms)
- 1 cups yellow onion – finely chopped (~1 medium yellow onion)
- 2 cloves garlic – minced
- 1/2 tsp dried thyme
- 1/4 cups all-purpose flour
- 1/4 cups dry white wine
- 2 cups low-sodium vegetable broth
- 1 tbsp soy sauce
- 3/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
Instructions
1. Prep the vegetables: Clean the mushrooms with a damp towel and slice them. Finely chop the onion and mince the garlic.
2. Heat a large skillet over medium-high heat. Add the olive oil and 2 tbsp of the butter. Add the sliced mushrooms in an even layer and cook, stirring occasionally, until they release their liquid and turn deep brown, 8–10 minutes.
3. Reduce the heat to medium. Push the mushrooms to the sides, add the remaining 2 tbsp butter to the center, then add the onion. Cook until the onion is soft and translucent, 5–6 minutes. Stir in the garlic and dried thyme and cook until fragrant, about 30 seconds.
4. Sprinkle the flour over the mushrooms and onions. Stir constantly to coat and cook the flour until it smells nutty, 2–3 minutes.
5. Pour in the dry white wine and scrape up any browned bits. Simmer until mostly evaporated, 1–2 minutes.
6. Gradually whisk in the vegetable broth until smooth, then stir in the soy sauce.
7. Bring to a gentle simmer and cook, stirring occasionally, until the gravy is glossy and thick enough to coat the back of a spoon, 8–12 minutes.
8. Stir in the kosher salt and black pepper, then taste and adjust seasoning as needed. Serve hot.
Mushroom gravy is a rich, savory sauce built on the deep umami of browned mushrooms, rounded out with aromatics and a roux for body. It’s silky yet hearty, with tender mushroom slices that make it satisfying enough to ladle over mashed potatoes, meatloaf, or roasted vegetables. The thyme and wine add subtle herbal and vinous notes, while a touch of soy sauce boosts depth without overwhelming the mushroom character.
Gravy as a category traces back to medieval European sauces thickened with bread or flour, later refined in French and British kitchens. Mushroom-based gravies emerged alongside the popularity of cultivated mushrooms and classic French mushroom sauces (sauce aux champignons), eventually finding a firm place on American tables. In North America, mushroom gravy is both a diner staple and a holiday side, appreciated as a versatile, often vegetarian alternative to meat drippings.