Mushroom Gravy
Prep: 2 minutes Cook 15 - 20 minutes
I was looking for a vegetable based gravy that wouldn’t use garlic or too much butter and I found a world of mushroom gravy. This ended up perfect and worked for someone that isn’t big into gravy but had it forced on them! This makes about 3 servings if you use a ladle as your measuring device.
Ingredients
1/2 stick of salted butter
1.5 cup vegetable broth
8 oz sliced button mushrooms
2-3 tbls flour
1.5 tsp thyme
1 tsp sage
1.5 tsp rosemary
Salt and pepper to taste (I used 1 tsp)
Prep
Heat a sauce pot on medium
Melt the butter
Add the mushrooms and sauté up to 3-5 minutes
Add the flour and stir as it thickens the butter and coats the mushrooms while browning a little
Grab a whisk and whisk as you pour in the vegetable broth, mixing fully and smoothing out everything
Add the herbs
Allow to simmer, not boil which will thicken the gravy, for about 8-10 minutes and whisk frequently
Gravy thickens as it cools too
Afterthoughts
The gravy was smooth, with a lovely herb taste to pair with a pork chop and stuffing, we ate with it. I can easily recommend this as an alternative to chicken and beef based gravies and something softer yet full of flavor for those that might not want a harsher, thicker gravy. Super easy and quick to whip up.
