Description
This easy homemade Mushroom Gravy recipe is made from scratch without requiring any drippings. It features sautéed mushrooms in a buttery roux combined with rich beef stock to create a smooth, flavorful gravy perfect for pouring over schnitzel, steak, chops, or chicken. The recipe uses simple ingredients and straightforward techniques to produce a savory, comforting sauce that complements a variety of dishes.
Ingredients
Scale
Butter and Oil
- 1 tbsp olive oil
- 45g / 3 tbsp unsalted butter
- 30g / 2 tbsp unsalted butter
Mushrooms and Seasonings
- 400g / 14oz mushrooms, sliced 3mm / ⅛” thick (white/button or Swiss/Cremini)
- 1 1/2 tsp garlic, finely minced (approximately 1 large or 2 medium cloves)
- 1/4 tsp salt (divided)
- 1/8 tsp black pepper (divided)
- Additional salt to taste
- 1/4 tsp black pepper
Thickening Agent and Stock
- 4 tbsp plain / all-purpose flour
- 2 cups beef stock / broth
Instructions
- Cook Mushrooms (Part 1): Heat the olive oil in a large skillet over medium-high heat, then add 45g / 3 tbsp unsalted butter and allow it to melt completely. Add half of the sliced mushrooms along with half of the salt and black pepper. Cook for 2 minutes, then continue cooking for another 2 minutes until most mushrooms are turning golden. Add half of the minced garlic and continue cooking until the mushrooms are fully golden. Remove these mushrooms to a plate.
- Cook Mushrooms (Part 2): Melt the remaining 30g / 2 tbsp unsalted butter in the same skillet. Add the remaining mushrooms along with the rest of the salt and pepper partway through cooking. Add the remaining garlic towards the end and cook until golden. Remove to a plate.
- Prepare Roux: Lower the heat to medium. In the same skillet, melt the butter left in the pan. Sprinkle in the flour and stir continuously for 1 1/2 minutes to make a roux, taking care not to burn it. The mixture may look a bit dry or sandy depending on leftover fat from the mushrooms.
- Add Stock: Slowly pour in the beef stock while stirring continuously to prevent lumps. If lumps form, whisk vigorously until the gravy is smooth.
- Thicken Gravy: Cook the mixture for 3 to 4 minutes, stirring intermittently at first and then more frequently as it thickens. The gravy should reach a thin syrup consistency without burning on the skillet base.
- Combine and Finish: Stir the cooked mushrooms back into the gravy and cook together for an additional 1 minute. Taste and season with additional salt if necessary, especially if using unsalted or homemade beef stock.
- Serve: Pour the mushroom gravy into a gravy jug and serve hot. This gravy pairs excellently with schnitzel and rosti or chips, but is also delicious over steak, pan-seared chops, or chicken seasoned with salt and pepper.
Notes
- Use fresh mushrooms sliced evenly to ensure uniform cooking and optimal flavor.
- Adjust salt levels depending on the saltiness of your beef stock or broth.
- For a vegetarian version, substitute beef stock with vegetable stock but note flavor differences.
- Continuous stirring during the roux stage is crucial to avoid burning and achieve smooth gravy.
- If lumps form when adding stock, whisk thoroughly to dissolve them for a perfect texture.
- This gravy keeps well refrigerated for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Australian
Keywords: mushroom gravy, easy gravy recipe, homemade mushroom sauce, gravy from scratch, beef gravy, sauce for schnitzel, mushroom sauce, stovetop gravy
