Confession time: we are both die-hard mushroom haters. Yet somehow, magically, when we mince the mushrooms for this gravy, our aversion to fungi disappears! Whipping up a batch of this gravy will make your entire home smell like Thanksgiving, but you certainly don’t have to wait for the holidays to make it. Goodness, no! We make this gravy year-round to pour over Mashed Potatoes (page 130). It’s also an integral part of our Shepherd’s Pie (page 69), which we pair with a fresh batch of Dinner Rolls (page 254).
Yield: 3 cups
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 30 minutes
1 cup button mushrooms (you’ll need about 5)
3½ tablespoons canola or vegetable oil
½ cup diced yellow onion
2 large cloves garlic, minced
2 bay leaves
3½ tablespoons all-purpose flour
2 cups vegetable broth (or equivalent amount of vegetable bouillon and water)
½ teaspoon dried oregano
Ground black pepper, to taste
1. Wash the mushrooms, remove the stems (if desired), and chop super finely.
2. Heat the oil in a saucepan over medium heat. Add the mushrooms, onion, garlic, and bay leaves. Sauté for 2 to 3 minutes, until the onion is translucent and tender. Remove the bay leaves.
3. Add the flour and mix to form a thick paste. Cook, stirring, for 1 to 2 minutes, until the sauce is golden.
4. Add the vegetable broth, stir, and bring to a simmer. Season with the oregano and pepper.
5. Use a whisk to gently mix the gravy occasionally until it thickens to your desired consistency, about 20 minutes. If you prefer a thinner gravy, mix in 1 to 2 tablespoons of water.
My Tips