This Creamy Mushroom Gravy Recipe is easy to make from scratch and pairs perfectly with so many dishes including steak, chicken, pork chops, biscuits, mashed potatoes, and more!
2-3drops Kitchen Bouquet browning and seasoning sauceoptional
3TablespoonsCornstarch
1/4cupcold water
¼cupCreamcan sub Half and Half
Instructions
Heat olive oil and 2 Tablespoons butter in a saucepan over medium heat. Add the mushrooms and cook until golden, about 6 minutes. Add the garlic and thyme, cook for 1 more minute.
Add beef broth, Worcestershire sauce, onion powder, and kitchen bouquet if desired. Stir to combine.
Combine corn starch and cold water.
Bring gravy to a boil. Whisk in corn starch mixture for about 30 seconds.
Reduce to heat to low. Add cream and simmer until it’s of your desired consistency, it will continue to thicken as it heats.
Remove from heat. Swirl in 1 Tablespoon of cold butter for a smooth, velvety finish. This is a technique that chefs use called “monter au beurre”.
Notes
PRO Tips For This Recipe:
16 oz. seems like a lot of mushrooms, but they are 92% water and cook down considerably.
Thick onion strings can be simmered in butter until softened prior to adding the mushrooms if desired.
A mixture of chicken and beef broth may also be used.
Chicken, turkey, or beef drippings may be incorporated as well, just keep the total amount of liquid in the recipe the same.
1/3 cup High-quality red or white wine can be added with the garlic and thyme. Let it simmer until the wine smell is gone and the liquid is almost completely reduced, then proceed as outlined.