Preparing a meal and need gravy right now? How about a holiday-caliber recipe that doesn’t require cooking a turkey or a roast for hours? Here’s a mushroom herb gravy inspired by Budget Bytes you can whip up in a flash.
Gravy is, at heart, a sauce: a flavorful liquid, such as juicy meat drippings or meat-based stock, thickened with flour and seasoned with salt and pepper to taste. Homemade or canned broth is also a go-to liquid if meat drippings are unavailable. Fresh herbs and spices add gusto that can complement the rest of a meal.
A delicious twist from traditional meat-based gravy, this mushroom herb version is rich with earthy mushroom flavor and a fresh herb infusion. It’s a delicious option for the vegetarians at your table.
Ready to get to the gravy? Melt some butter in a large skillet and stir in minced garlic. (Butter and garlic make everything better!) Add mushrooms and sauté them until they’re soft. Mushrooms naturally release moisture as they cook down, so keep cooking until most of the moisture has evaporated. (Eating vegan? Simply swap in your favorite cooking oil for the butter.)
Sprinkle flour over the mushrooms and cook, stirring often, until the flour turns a golden brown. Whisk in the vegetable broth and scrape any browned bits up from the bottom of the skillet. Whisk until all of the flour is incorporated into the sauce. The flour will start to thicken the broth.
Stir in the fresh thyme, rubbed sage, salt, and pepper. Simmer the gravy, whisking often, until it reaches the desired thickness. Then, get this mushroom herb gravy to your table and serve it hot.
For vegetarian fare, generously ladle gravy over mashed potatoes, bread stuffing, rice, egg noodles, biscuits or roasted vegetables. It’s equally tasty over slices of turkey or roast beef.
A word about mushrooms
Button mushrooms and brown cremini mushrooms are the most readily available and bring a mild earthy flavor and pleasing texture to this gravy. To make an even more flavorful gravy, however, go for gourmet mushroom varieties such as morels, shiitakes and porcinis to impart distinct earthy flavors.