Is a Steak Really a Steak if It Isn’t Smothered in Rich Mushroom Gravy?
I think not. Mushroom Gravy is just the bomb-diggity on steak, it’s good on chicken, probably not so much on fish (ewwww). This is how to make mushroom gravy from scratch – it makes about two cups which is plenty for a family of four – make more if you love gravy!
How to Make Rich Mushroom Gravy
2
servings3
minutes9
minutes60
kcal12
minutesEarthy, savoury, and vegetarian-friendly, mushroom gravy is a cozy sauce upgrade that pairs perfectly with mashed potatoes or veggie roasts. It’s rich in flavour without the need for meat stock.
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Ingredients
1 tbsp Worcestershire Sauce
1 tbsp Cornflour
1 tbsp Hot Water
50 gram Butter
1 tbsp Olive oil
100 gram Button Mushrooms
2 Garlic cloves-peeled and crushed
1 Fresh Thyme, leaves removed
1 tsp Parisian Browning Essence, optional
Directions
- Melt the butter and oil in a medium-sized saucepan until bubbling.
- Add mushrooms, garlic, dried thyme, salt and pepper and cook until the mushrooms soften
- Add the Worcestershire sauce
- Mix the flour with hot water and add to the pan along with the fresh thyme, Parisian browning essence and cook for 5 mins or until it thickens slightly.
Notes
- You can also add some shiitake mushrooms. Just soak them in a little hot water so soften them, chop them up, and add the mushrooms and the soaking water to the pot.
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