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.
Reduced-sodium chicken broth
2 cup(s), or homemade broth
2 Tbsp, unbleached
1 pound(s), mixed variety, sliced
¼ tsp, freshly ground
- 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.
- Serving size: 2 Tbsp
This recipe from LIGHTEN UP, Y’ALL by Virginia Willis has been modified by WW with permission.