Mushroom gravy is a classic that goes great with everything from mashed potatoes to meat. We've made it even better with a little secret: a dash of Worcestershire sauce. It gives the gravy a savory boost that makes it extra flavorful and perfect for pouring over just about anything. Also, we use broth and milk combo to give it extra creaminess.
Now for the gravy to serve Schnitzel And SpaetzleBut feel free to use it in all things!
Why our recipe?
- Our secret addition of a little Worcestershire sauce gives this mushroom gravy extra delicious flavor.
- We use a combination of milk and broth for our gravy to make it slightly creamy.
- Use sliced or sliced mushrooms to decide which is best for what you're pouring.
When it comes to mushrooms, you can decide whether you want to slice or dice them. Sliced mushrooms give the gravy a more rustic feel and are great if you want big bites of mushrooms, perfect for ladling over steak or roast meat. Chopped mushrooms are a bit more mushy, which is ideal if you're serving it over something like mashed potatoes, where you want a smoother texture. Either way, you can't go wrong!
Material notes
- Salted Butter: If using unsalted butter, add a pinch of salt to taste.
- White or Cremini Mushrooms: Either variety works. Be sure to clean with a damp cloth, not under running water, to avoid getting them wet.
- All-Purpose Flour: It thickens the gravy. If you need a gluten-free option, you can substitute 2 to 3 teaspoons of cornstarch.
- Vegetable broth or chicken broth: Either works well, so go with what you have on hand.
- Milk: Regular whole milk gives the best creaminess, but you can use 2% or 1%.
- Worcestershire Sauce: This is the secret ingredient that enhances the umami flavor.
Perfect consistency
Getting the consistency right is key to a great gravy. If your mushroom gravy is too thickStir in a little extra broth or milk, one tablespoon at a time, until you reach your desired texture. If it is too thinAllow to simmer for a few more minutes to thicken. You can also use cornstarch slurry as a backup thickening method. Just mix 1 teaspoon of cornstarch with 1 teaspoon of cold water, then stir it into the gravy and cook for a few minutes until it thickens.
Remember that the gravy will continue to thicken as it cools, so don't worry if it looks a little thin when hot. You can run the gravy through a blender if you want a smoother texture, but this is completely optional. Just remember to remove the lid while blending.
Serving suggestions
Mushroom gravy is so good, you'll want to pour it over almost everything! It's the perfect match for that Classic Mashed PotatoesWhether for a weeknight dinner or a holiday feast. Try ladling on it Roast chicken, steakor even Pork chops. Works great with this too Biscuits, riceor like pasta Egg noodles.
Storage and reheating instructions
Keep in fridge Gravy will keep in an airtight container for up to 3 days.
Reheat in the oven In a saucepan over medium heat, stir occasionally. If it's too thick, add a splash of broth or milk.
Reheat in microwave on high in 30-second increments, stirring until warmed through. Add broth or milk if needed to thin it out.
