This quick and easy mushroom gravy is rich, velvety and full of mushroom flavor. If you follow my tips with instructions, you can make mushroom sauce like a chef or restaurant. It's the best gravy for juicy Salisbury steak, roast turkey or mashed potatoes.
Ingredients
- 400 g /14 oz mushrooms, sliced 3mm / ⅛" thick (white/button or Swiss/Cremini)
- 2 cubes beef bouillon cube (sub 2 tsp powder), Note 1
- 2 tbsp (30g) unsalted butter
- 4 tbsp flour, plain / all purpose
- 2 1/4 cups (565ml) water
- 1 1/2 tps garlic powder, (or sub onion powder)
- 2 tps Worcestershire sauce, Note 2
- 1/4 tps ground black pepper
Instructions
- Cleaning mushroom - Use a dry brush or paper towel to clean the mushroom. Don't wash it with water, as mushrooms can absorb excess moisture that can dilute their flavor when cooked. (Note 3)
- Preheat the nonstick skillet - Heat the nonstick skillet over medium-high heat. While you're heating the pan, slice the mushrooms at the same time.
- Fry the mushrooms in the pan - don't stir them for about 2 minutes until they begin to release their natural water content. (Note 4)
- Once the mushrooms release their water, stir-fry them until the water evaporates, about 1 to 2 minutes. Transfer to a plate. Set aside.
- Heat a pot of water to boiling and add beef bouillon cubes or powder. Stir well and then set aside.
- Prepare another pan and melt the butter over low heat. Add the flour and stir well with the butter over low heat. (Note 5)
- Pour in the cooked beef broth, garlic powder, Worcestershire sauce and ground black pepper. Add beef broth twice. This will allow the flour and beef broth to mix evenly.
- Add the mushrooms to the beef broth and simmer on low for 5 minutes to release their full flavor. Don't forget to stir so it doesn't burn on the bottom.
- Ready and served hot!!!
Video
Tips & Notes:
- Beef bouillon cubes (or powder) are better tasting than beef bouillon from a package. If you want to use beef broth, the ratio is 2 cups (500 ml) beef broth, you don't have to add 2 1/4 cups water from the recipe.
- The main purpose of adding Worcestershire sauce is to give the sauce a nice color and more appetite. If you don't have it, you can use soy sauce as a substitute.
- Avoid washing the mushrooms with water, as they can absorb excess moisture, which can dilute their flavor during cooking.
- This way, the moisture in the mushrooms will evaporate and the fragrance will be more intense.
- Use low heat so that the butter doesn't burn.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
