We promised you an easy mushroom gravy from scratch when we posted our easy poutine recipe. So the time has come for a delicious and quick mushroom sauce recipe. It really doesn’t take that much more time than using a package so why not make it fresh? And you can pronounce all the ingredients that go into it!
The one thing our last recipe has going to it though, is our trick for cooking mushrooms that starts with a cold pan so give it a read!
We ran out of chicken stock for this recipe, but luckily it’s just as delicious with vegetable stock! You could even use beef stock if that’s what you have on hand.
Easy Mushroom Gravy Roux
We make the roux gluten free using Bob’s Red Mill All Purpose Flour. However regular flour is fine too!
We make a lazy roux, throwing the flour into the pan and hoping for the best 😉. So when you sprinkle the flour in, just be sure to work out all the lumps.
Take Stock of your Stock
Then when you add the chicken stock (or whatever stock you use), keep stirring with a wisk until it thickens to your liking. It really doesn’t take long to thicken up. We usually simmer it at least 10 minutes while we’re busy preparing other things.
Of course, our favourite way to eat this is still as poutine!
Funnily enough, when I first wrote up this recipe, spell check changed ‘cremini’ mushrooms into ‘criminology’. So I guess it would be criminal not to try this gravy.
Since we’re talking cremini, here’s a fun fact. Cremini mushrooms are just white mushrooms that are slightly more aged. They turn brown as they grow. If you leave them long enough, they turn into portabellos; those large meaty mushroom with the large cap.
Pin Mushroom Gravy Recipe
Pinning is always welcome and appreciated!
- 1 tbsp coconut oil
- 1 cup onion minced
- 1 clove garlic minced
- 1/2 lb cremini mushrooms sliced (about 3 cups or 8 oz).
- 1 1/2 cups chicken or vegetable stock
- 3 tbsp tamari
- Add mushroom to cold pan and turn on heat to medium low. Cook until mushrooms start to brown. Remove to a bowl and set aside.
- Add coconut oil to pan. Cook onion until it starts to soften, about 6 minutes. Add garlic for last 30 seconds and cook until fragrant. Add mushrooms back in and cook for another 3 minutes.
- Add flour and stir with a spatula to evenly coat.
- Stir in stock and tamari. Continue stirring and turn heat to medium-low. Stir often as gravy thickens. Add salt and pepper to taste.