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Sprinkle the flour over the mushrooms and stir well to coat them. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
4. Add the broth:
Gradually pour in the vegetable broth (or chicken broth), stirring constantly to prevent lumps from forming. Add the soy sauce and thyme. Continue to stir as the gravy begins to thicken. Let it simmer for 5-7 minutes until the gravy reaches your desired consistency. If you prefer a thicker gravy, let it cook a bit longer.
5. Add cream (optional):
For a creamier gravy, stir in the heavy cream and simmer for an additional 2-3 minutes until the gravy is smooth and velvety.
6. Season and serve:
Taste the gravy and season with salt and pepper to your liking. If you want more depth of flavor, you can add a dash of Worcestershire sauce or a splash of red wine.
Serve the mushroom gravy warm over mashed potatoes, roasted chicken, steak, or any dish that needs a delicious finishing touch!
Tips:
- Texture: For a smoother gravy, you can blend it with an immersion blender to make it creamy, especially if you prefer no chunks of mushrooms.
- Herbs: Feel free to experiment with other herbs, like rosemary, sage, or parsley, to match your meal.
- Vegan version: To make this gravy vegan, simply use olive oil instead of butter and substitute vegetable broth for chicken broth, skipping the cream or using a dairy-free cream alternative.
This Mushroom Gravy is rich, flavorful, and versatile, making it a perfect accompaniment to many dishes!
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