Description
This creamy Mushroom Shallot Gravy is a rich and flavorful sauce perfect for elevating your favorite dishes. Made with baby bella mushrooms, shallots, garlic, and a touch of cream, this savory gravy offers a beautiful balance of earthy and indulgent flavors. Quick to prepare on the stovetop, it’s ideal to serve over mashed potatoes, roasted meats, or even grilled vegetables for an extra layer of comfort and taste.
Ingredients
Scale
Gravy Ingredients
- 3 tablespoons unsalted butter
- 1 large shallot, finely minced
- 10 ounces baby bella mushrooms, sliced
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups (16 ounces / 504 g) chicken broth
- ½ cup (119 g) heavy whipping cream
- 1 teaspoon soy sauce
- Salt and black pepper, to taste
- Fresh thyme, for garnish (optional)
Instructions
- Sauté Shallots and Mushrooms: In a large skillet over medium-high heat, melt the butter. Add the minced shallots and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates. Continue cooking until the mushrooms are deeply golden and dry, with no liquid remaining, about 8 to 10 minutes.
- Add Garlic: Reduce the heat to medium. Add the minced garlic and cook for 30 seconds, being careful not to let it burn.
- Create Roux: Sprinkle the flour evenly over the mushroom mixture. Stir constantly for 1 to 2 minutes until a thick paste forms, which helps thicken the gravy.
- Incorporate Broth: While stirring constantly, slowly pour in the chicken broth a little at a time, allowing each addition to fully incorporate before adding more. The mixture will thicken quickly.
- Simmer Gravy: Bring the gravy to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until thick and glossy.
- Add Cream: Reduce the heat to low. Slowly stir in the heavy cream. Avoid boiling after adding the cream to keep the gravy smooth and prevent it from breaking.
- Season: Stir in the soy sauce and season to taste with salt and black pepper.
- Garnish and Serve: Garnish with fresh thyme if desired. Serve warm over your favorite dishes.
Notes
- You can substitute chicken broth with vegetable broth to make it vegetarian-friendly.
- For a vegan version, replace butter with plant-based margarine and heavy cream with coconut cream or cashew cream, and use soy sauce or tamari accordingly.
- Make sure to cook mushrooms thoroughly until their moisture evaporates for a richer flavor and better texture.
- Stir constantly when adding flour and broth to avoid lumps and ensure a smooth gravy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the cream from curdling.
Nutrition
- Serving Size: 1/3 of recipe (approximately 180 grams)
- Calories: 160
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 35mg
