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Brown Mushroom Gravy
Created by AndrewM, Thursday, 17 October 2013


Simple & flexible

  • 1/4 C. butter or vegetable oil
  • 1 lb. chopped or sliced mushrooms
  • 1 small onion, minced (optional)
  • 1-2 cloves garlic or one shallot, minced (optional)
  • 1/2 C. flour
  • 1/2 t. salt
  • 1/4 t. fresh ground pepper
  • 1 t. dried thyme, tarragon, poultry seasoning, or Herbs de Provence
  • 4 C. beef, chicken or vegetable stock
  • 1/4 C. red or white wine, sherry or dry vermouth, or 2 T. Marsala (optional)
  • 1 T. soy sauce or 2 t. Bragg's Liquid Amino (optional)
  1. Saute mushrooms and onion in butter over medium high heat until dry and just browning.
  2. Add garlic and saute another minute.
  3. Reduce heat to medium.
  4. Add flour, herbs, salt and pepper. Saute stirring frequently 5 minutes.
  5. Add broth, wine and soy sauce. Bring to a simmer, and continue cooking and stirring 10-15 minutes until thickened.
  6. Adjust seasonings and consistency.
  7. Serve warm.
Additional Tips

This is a highly flexible recipe. Almost any medium to strong flavored mushroom will work. Adjust the depth of ingredient flavors to match the mushroom.

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