The Best Mushroom Gravy, button mushrooms, roasted garlic and herbs makes this gravy a knock out!
Plus this mushroom gravy is easy to make! Yes!
The BEST. A little much? I don’t think so because once you try this mushroom gravy you will think it’s “the best” too!
It’s so rich in flavor, it makes your dish immediately elevated to restaurant quality! It looks pretty hard and complicated too doesn’t it?? … NOT!
Using your secret ingredient, packaged au jus mix, no one will know you didn’t spend hours slaving away, roasting bones and making your own demi glace!
How to make mushroom gravy?
Saute mushrooms over medium heat until golden brown.
Add in the flour and whisk until smooth.
De-glaze the pan with the wine.
add in the all the other ingredients and bring to a boil.
Boil until thickened (only a few minutes!)
Can I make roasted garlic ahead of time?
Yes! Roasted garlic is used in this recipe, making that ahead is probably the most “difficult” part. I suggest roasting a bunch of garlic ahead and keeping it in the fridge so you can just pop out the number of cloves you need and be on your way!
Alternatively, minced garlic sauteed with the mushrooms will work too!!
YUMMMM, as you can tell, I served it over last week’s series recipe; Herb Marinated Grilled Pork Chops. This is one heck of a dinner, let me tell you!
Perfect for a nicer Sunday night meal but easy enough to whip together during the week as well!
How amazing would this be at a dinner party… so fancy!
What can I serve mushroom gravy on?
The Best Mushroom Gravy Recipe!
Pshew, I have to make this again soon, lol! I truly hope you enjoyed this one! Let me know in the comments if you make it and how much your family loved you for it!
And also check out Parrish’s recipe for Enchilada Spaghetti and Meatballs
Tools used to make mushroom gravy:
The Best Mushroom Gravy
- 1 1/2 Cup prepared packaged au jus mix
- 1 Cup white button mushrooms sliced thin
- 4 Cloves roasted garlic
- 2 Tbls unsalted butter
- 2 Tbls all purpose flour
- 2 Tbls red wine
- 2 tsp Italian herb paste
- pepper to taste
- In a medium sized saute pan over medium heat, melt the butter. Add in the mushrooms and saute until cooked through and lightly golden brown. (If using minced garlic instead of roasted garlic, add in now and cook until fragrant.)
- Add in the flour and whisk until incorporated and there are no lumps. Let cook for one minute. De-glaze pan with the wine, continuing to whisk. Add in the au jus, herb paste, garlic and pepper. Break up the cloves of garlic with the whisk. Continue to whisk and let gravy come to a boil. Boil for a couple minutes until thickened, taste and adjust seasoning if needed. Serve and enjoy!