Photo of Mushroom gravy by WW

Mushroom gravy

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0
0
SmartPoints® value per serving
Total Time
23 min
Prep
10 min
Cook
13 min
Serves
16
Difficulty
Easy
With just six ingredients, this mushroom gravy is one recipe to keep on hand since it is so versatile. You can use any mushrooms that you like, but you’ll get the best flavor from using a mix. Try cremini, chanterelle, morel, porcini, shiitake, and white button in any combination. Each variety will bring its own strengths and flavors, but the end result will be an umami-infused gravy that can be poured over any grilled and roasted meats, chicken, or turkey as well as any preparation with potatoes. Make sure to pick mushrooms with firm, dry caps that are free of blemishes.

Ingredients

Olive oil

1 Tbsp

All-purpose flour

2 Tbsp, unbleached

Fresh mushroom(s)

1 pound(s), mixed variety, sliced

Kosher salt

½ tsp

Black pepper

¼ tsp, freshly ground

Reduced sodium canned chicken broth

2 cup(s), or homemade broth

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the flour, and stir to combine. Add the mushrooms, and season with salt and pepper. Cook until tender, about 5 minutes. Whisking constantly, add the stock mixture to the roux. Bring to a boil over medium-high heat, stirring constantly, and cook until the sauce thickens, about 5 minutes. Taste and adjust for seasoning with salt and pepper.
  2. Serving size: 2 Tbsp

Notes

This recipe from LIGHTEN UP, Y’ALL by Virginia Willis has been modified by WW with permission.