The Best Mushroom Gravy
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Bump up your brown gravy with this savory beefy mushroom gravy recipe. It will sure add extra flavor to any dish.
Brown gravy is gravy but this beefy mushroom gravy recipe is over the top delicious. That is if you like mushrooms. This recipe uses the small tan mushrooms known as crimini mushrooms. The crimini mushrooms have a mild, earthy flavor and meaty texture making them perfect for this recipe.
What do you eat with mushroom gravy?
- Grilled meats like steak
- Potatoes of any kind (mashed, grilled or even colcannon potatoes)
- Prime Rib Roast
- Beef Wellington
- Pan Seared Lamb Chops
- Pot Roast
- Stuffing
- Roasted vegetables
Beefy Mushroom Gravy Recipe
This recipe will make enough to serve four people and can easily be doubled if desired.
Ingredients
- 8 ounce crimini mushrooms sliced
- 1 shallot diced
- 2 garlic cloves minced (this is the garlic press that I use and highly recommend)
- 8 Tablespoons salted butter (divided)
- 1 sprig fresh rosemary leaves chopped (I use this mezzaluna knife and cutting board and chop both herbs, rosemary and thyme, together at the same time)
- 2 sprigs fresh thyme leaves chopped
- 2 cups beef stock
- 3 Tablespoons all-purpose flour
- 1 teaspoon beef base ( I use Better Than Bouillon Roasted Beef Flavor)
- 1 teaspoon salt
- 1/2 teaspoon pepper freshly grated (this is the turnkey pepper mill I use and highly recommend)
Instructions
Prepare Mushrooms
Inspect and rinse mushrooms of any visible debris and pat dry with a paper towel. Although through the years I have seen that rinsing mushrooms prior to cooking is not advised but I have done it for years without any problems. Plus, I’m not going to cook with added dirt. 🤣 Slice mushrooms to desired thickness (not too thin and not too thick). If the mushrooms are cut too thin they may break during the cooking process and if cut too thick they may be too crunchy. Add 4 Tablespoons butter to a 6-Quart Dutch Oven with sliced mushrooms, diced shallots, and two healthy pinches of the chopped rosemary and thyme. Cook over medium heat for about 10 minutes or until reduced in size. Add garlic an continue cooking for about 1-minute longer or until the garlic aroma surfaces. Transfer cooked mushrooms into a bowl and set aside.
Prepare Gravy
Using the same Dutch Oven add the other 4 Tablespoons butter with 1 cup of beef stock and cook over medium heat. Put the other cup of stock into a large cup, add flour and whisk until smooth. Using a fine mesh strainer pour the stock/flour mixture through the strainer into the stock pot. This will eliminate a lumpy gravy. Then add the beef bouillon and cooked mushrooms and continue to cook over medium heat stirring constantly until gravy reaches desired thickens.
Serve
Transfer mushroom gravy to a serving bowl and serve with your favorite dish. Below I served this mushroom gravy over mashed potatoes with our English cut prime rib dinner with cheesy parmesan creamed spinach.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR SAVORY BROWN MUSHROOM GRAVY AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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The Best Mushroom Gravy
Bump up your brown gravy with this savory beefy mushroom gravy recipe. It will sure add extra flavor to any dish.
Ingredients
- 8 ounces crimini mushrooms sliced
- 1 shallot diced
- 2 garlic cloves minced (this is the garlic press that I use and highly recommend)
- 8 Tablespoons salted butter divided
- 1 sprig fresh rosemary leaves chopped (I use this mezzaluna knife and cutting board and chop both herbs, rosemary and thyme, together at the same time)
- 2 sprigs fresh thyme leaves chopped
- 2 cups beef stock
- 3 Tablespoons all-purpose flour
- 1 teaspoon beef base (I use Better Than Bouillon Roasted Beef Flavor)
- 1 teaspoon salt
- 1/2 teaspoon pepper freshly grated (this is the turnkey pepper mill I use and highly recommend)
Instructions
-
Prepare Mushrooms
Inspect and rinse mushrooms of any visible debris and pat dry with a paper towel. Although through the years I have seen that rinsing mushrooms prior to cooking is not advised but I have done it for years without any problems. Plus, I’m not going to cook with added dirt. 🤣 Slice mushrooms to desired thickness (not too thin and not too thick). If the mushrooms are cut too thin they may break during the cooking process and if cut too thick they may be too crunchy. Add 4 Tablespoons butter to a 6-Quart Dutch Oven with sliced mushrooms, diced shallots, and two healthy pinches of the chopped rosemary and thyme. Cook over medium heat for about 10 minutes or until reduced in size. Add garlic an continue cooking for about 1-minute longer or until the garlic aroma surfaces. Transfer cooked mushrooms into a bowl and set aside.
-
Prepare Gravy
Using the same Dutch Oven add the other 4 Tablespoons butter with 1 cup of beef stock and cook over medium heat. Put the other cup of stock into a large cup, add flour and whisk until smooth. Using a fine mesh strainer pour the stock/flour mixture through the strainer into the stock pot. This will eliminate a lumpy gravy. Then add the beef bouillon and cooked mushrooms and continue to cook over medium heat stirring constantly until gravy reaches desired thickens.
-
Serve
Transfer mushroom gravy to a serving bowl and serve with your favorite dish. Below I served this mushroom gravy over mashed potatoes with our English cut prime rib dinner with cheesy parmesan creamed spinach.
