Ingredients

1 tbsp olive oil

45g (3 tbsp) unsalted butter

1 1/2 tsp garlic, finely minced (about 1 large or 2 medium cloves)

400g (14oz) mushrooms, sliced 3mm (⅛”) thick (white/button or Swiss/Cremini)

1/4 tsp salt

1/8 tsp black pepper

30g (2 tbsp) unsalted butter

4 tbsp plain (all-purpose) flour

2 cups beef stock or broth

1/4 tsp black pepper

Salt, to taste

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat, then add 45g (3 tbsp) of butter and let it melt.

Step 2: Add half the sliced mushrooms, sprinkle half the salt and black pepper, and cook for 2 minutes. Add half the minced garlic and cook for another 2 minutes until mushrooms are golden. Remove them to a plate.

Step 3: Melt the remaining 30g (2 tbsp) butter in the skillet, then add the remaining mushrooms, salt, pepper, and garlic following the same timing. Remove cooked mushrooms to the plate.

Step 4: Reduce heat to medium and melt 30g (2 tbsp) butter in the skillet.

Step 5: Add the flour and stir continuously for 1 1/2 minutes to form a roux without burning it. The mixture may look dry or sandy; this is normal depending on the fat left in the pan.

Step 6: Slowly pour in the beef stock while stirring to avoid lumps. Whisk vigorously if lumps form.

Step 7: Cook the gravy for 3 to 4 minutes until it thickens to a thin syrup consistency, stirring more frequently as it thickens to prevent burning.

Step 8: Stir in the cooked mushrooms and cook for an additional minute. Taste and adjust salt if needed, especially if you use unsalted or homemade stock.

Step 9: Pour the mushroom gravy into a gravy jug and serve warm. It pairs wonderfully with schnitzel, steak, pan-seared chops, or chicken.

Tips & Variations

Use Cremini mushrooms for a deeper flavor or white button mushrooms for a milder taste.

For a vegetarian version, substitute beef stock with vegetable broth.

Adding a splash of Worcestershire sauce or soy sauce can enhance umami flavor.

Ensure constant stirring when adding stock to prevent lumps in the gravy.

Serve with mashed potatoes or roasted vegetables for a comforting meal.

FAQs

Can I make this gravy without garlic?

Yes, you can omit the garlic if desired, though it adds a nice depth to the flavor. You might consider adding a small amount of onion powder or shallots for some aromatic complexity.

Is it possible to use a different type of stock?

Absolutely. While beef stock gives a rich flavor, you can substitute with chicken or vegetable stock depending on your preference or dietary needs. Just keep in mind that the taste will vary slightly.