Mushroom Gravy

Ingredients

• 454 gwhite mushrooms, cleaned and sliced
• 56 gunsalted butter
• 1 smallonion, finely diced
• 2 clovesgarlic, minced
• 30 gplain flour
• 710 mllow-sodium vegetable stock
• 1 tsp fresh leaves or ½ tsp driedthyme
• to tastesalt and pepper
• 30 mldouble cream

Instructions

1. 1

   Brown the mushrooms

   Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook for about 10 minutes, until golden brown and most of their moisture has evaporated.

2. 2

   Soften the aromatics

   Add the onion and garlic to the pan. Cook for about 5 minutes, until the onion is soft and translucent.

3. 3

   Cook the flour

   Stir the flour into the mushroom mixture, coating the mushrooms. Cook for a couple of minutes to remove the raw flour taste.

4. 4

   Add the stock

   Gradually whisk in the stock to help prevent lumps. Bring to a simmer and cook for about 10 minutes, until the gravy thickens.

5. 5

   Season and finish

   Stir in the thyme and season with salt and pepper. For a creamier gravy, add the double cream. Simmer for another 2 minutes, then remove from the heat.

6. 6

   Serve the gravy

   Serve hot over mashed potatoes, roast beef or another dish of your choice.

What is mushroom gravy?

Mushroom gravy is a savoury sauce often served with roast dinners and other comforting mains. This American-style version builds its flavour from browned white mushrooms, onion, garlic and thyme.

A flour-and-stock base thickens the sauce, while a little cream can make the finish richer. The mushrooms remain in the gravy, adding substance and an earthy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 99 calories, 2g protein, 7g carbs, 7g fat.

The mushrooms and onion contribute most of the carbohydrates, while the butter and optional double cream supply most of the fat. The stock and vegetables provide a little protein, but this gravy is best treated as a sauce rather than a main source of protein. Pair it with a protein-rich main and vegetables to make a more balanced plate.

Why brown the mushrooms first?

Mushrooms: cooking them until golden and letting their moisture evaporate gives the gravy a more concentrated, savoury flavour. Use a large pan so they have room to cook rather than steam.

Building a smooth base

Flour: stir it through the mushrooms and cook it for a couple of minutes before adding liquid. This helps cook out its raw taste.

Stock: pour it in gradually while whisking. Adding it little by little helps the flour disperse evenly and reduces the chance of lumps.

How to judge the texture

The gravy should thicken as it simmers for about 10 minutes. If it still seems thin, give it more time at a gentle simmer, stirring occasionally.

Keep in mind that it will continue to thicken slightly as it cools. The cream is optional and makes the finish creamier rather than being needed to thicken the sauce.

Thyme and seasoning

Thyme: use fresh leaves or the smaller amount of dried thyme listed in the ingredients. Stir it in near the end so its flavour stays distinct.

Salt and pepper: season to taste after the stock has simmered. Low-sodium stock gives you more control over the final saltiness.

What to serve it with

Mashed potatoes make a natural match, as do roast beef and other mains that benefit from a savoury sauce. Spoon it over just before serving so the gravy is enjoyed hot.

Recipe notes & tips

• Let the mushrooms brown properly before adding the onion.
• Use a large saucepan to give the mushrooms enough room to release their moisture.
• Whisk continuously as you add the stock gradually.
• Taste before adding salt, particularly if your stock is not low in sodium.
• Add the cream only if you want a richer, creamier finish.

Variations

• Use dried thyme: add ½ teaspoon in place of the fresh leaves.
• Make it creamier: stir in the double cream as directed.
• Keep it dairy-free: use a suitable plant-based butter and omit the cream.
• Use another stock: replace the vegetable stock with a stock of your choice.
• Blend the sauce: blend it after cooking for a smoother texture.

Common mistakes to avoid

• Crowding the mushrooms: they can steam instead of brown, so use a roomy saucepan.
• Adding stock all at once: this can encourage lumps; whisk it in gradually.
• Skipping the flour cook: cook it for a couple of minutes to avoid a raw flour taste.
• Stopping the simmer too soon: allow about 10 minutes for the gravy to thicken.
• Over-seasoning early: taste after simmering, then adjust the salt and pepper.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring often; add a small splash of stock or water if the gravy has thickened too much.

Frequently asked questions