Mushroom Gravy Recipe
It's not just for roast beef
There's nothing like the smell of wine hitting a hot pan. Yee to the haw. Allow me to be honest and state this recipe came out of a mistake; a happy accident if you will. The plan was to make a side of sautéed mushrooms for my roast beef with horseradish sauce, (beef recipe adapted from an Ina Garten favorite). Combine the roast needing longer in the oven than planned and my mushrooms almost burning, and this gravy came to fruition. Enjoy with roast beef or steak and/or use it as a vegetarian topping for baked or mashed potatoes, if made with vegetable broth as I did. Heck, I'd even put it on cornflakes. Special thanks to my Aunt Jo and Uncle Ray for the bottle of Pinot Noir; had I not had the wine on hand, this meal would've turned out very different.
- 1 Tbsp olive oil
- 1-2 Tbsp butter
- 1 8oz container white button mushrooms, quartered
- 1 garlic clove, finely chopped
- 1 Tbsp all-purpose flour
- 1/2 cup dry red wine
- 1/4 tsp dried thyme
- 1 cup vegetable broth, or beef broth
- salt and pepper to taste
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- Heat oil and 1 Tbsp butter in a large skillet over medium heat. Add mushrooms and stir to coat.
- Once mushrooms begin to sweat, add garlic, season with salt and pepper and sauté until they begin to brown, about 10-15 minutes, stirring occasionally to avoid burning. Lower heat if necessary.
- If serving along side a roast beef, add drippings from the roasting pan once beef is removed from oven and resting, or add another tablespoon of butter to skillet with mushrooms. Sprinkle in flour, stirring constantly for one minute.
- Add red wine and thyme and continue stirring for another minute. Then add broth, season again with salt and pepper and bring to a boil. Stir occasionally until sauce thickens, about 5 minutes. Adjust seasoning and serve.