British Mushroom Gravy Recipes

BEST MUSHROOM GRAVY

Steps:

• Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
• Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
• Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
• Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.

MUSHROOM GRAVY

Steps:

• Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

BRITISH MUSHROOM GRAVY

Steps:

• Melt the butter in a small saucepan.
• Add the onion and mushrooms and fry gently until really well-browned - this will give colour and flavour to the gravy.
• Dissolve the stock cube in the hot water and add to the saucepan.
• Add the blended cornflour and heat, stirring constantly, until thickened and smooth.