Mushroom Gravy
I get requests for this Mushroom Gravy every Thanksgiving. Every time I even think about downsizing the Thanksgiving menu, I get protests form family members to keep this mushroom gravy on the long list of menu items.
This sauce goes so well on the Turkey and Thanksgiving Stuffing that the regular turkey gravy has become ignored.
I also like to use this mushroom gravy with my delicious Meat Loaf recipe and Mashed Potatoes.
I double this recipe for my Thanksgiving dinner since I have a minimum of 14 adults (usually a lot more than that) plus children. And, just in case you were wondering, I don’t have leftovers.
Let’s talk mushrooms
I use a variety of different mushrooms in this gravy. It also depends on what is readily available in the grocery store. In this dish I usually use the White Button Mushroom, the Cremini (Baby Bella) Mushroom, the Shiitake Mushroom, the Oyster Mushroom, and (when I can find it) the Chanterelles Mushroom. Each adds a unique element to the dish.
The White Button Mushroom is the most common mushroom. It has a light fresh flavor and texture, and can be used in a variety of dishes, including soups, salads, sauces, stuffed mushrooms, meat dishes, and much, much more. It is also relatively inexpensive.
Button Mushroom
The next mushroom I use is the Cremini. The Cremini is also fairly readily available. The Cremini also goes by the names of Baby Portobello, Baby Bella, and Brown Mushroom. As the name suggests, the Baby Portobello is a younger Portobello. It is sightly sturdier and more robust than the Button Mushroom.
Cremini Mushroom (AKA Baby Bella or Baby Portobello).
The Shiitake Mushroom is quite fragrant and has a more rubbery texture.
Shiitake Mushroom.
The Oyster Mushroom is a elegant looking oyster shaped mushroom with a delicate taste.
Oyster Mushroom.
I also like using the Chanterelles Mushroom, but sadly, I did not find any in the store this week. However, when I do find it, it goes in my Thanksgiving Mushroom Gravy.
How to make a mushroom gravy you will want to slather on top of your turkey and more:
Slice and chop the mushrooms into desired size. It’s okay to have a small variety of textures. It will add character to the sauce.
Chopped mushrooms.
In a large pot or casserole dish, melt the butter on low-medium heat.
Add the onions to the pot and cook until the onions begin to soften.
At this point, you will begin to add the mushrooms to the pot. Keep in mind, the mushrooms will not all fit in the pot at the same time. They will cook down to a fraction of their original size in only minutes.
You will have to gradually add the mushrooms to the pot. Start with the Cremini Mushrooms, and work your way from there.
Gradually add the mushrooms to the pot.
Add the flour, salt, and onion powder. Stirring regularly, continue to cook until all the mushrooms fit into the pot and have cooked down.
Add the Brandy or Whiskey. Cook for 3 more minutes.
Stir in the Dill, Parsley, and Heavy Cream. Cook until the sauce thickens.
Enjoy.
Mushroom Gravy.
Mushroom Gravy
Ingredients
- 12 Ounces Cremini Mushrooms ( AKA Baby Bella Mushrooms)
- 24 Ounces Sliced White Mushrooms
- 3.5 Ounces Shiitake Mushrooms
- 3.5 Ounces Oyster Mushrooms
- 12 (1-1/2 Sticks) Tbps Butter
- 1/2 Cup Chopped Onions
- 4 Tsps Flour
- 1 Tbsp Salt
- 2 Tsp Onion Powder
- 3 Tbsp Brandy, Bourbon, or other Whiskey
- 1 Tsp Dried Dill
- 1 Tbsp Chopped Fresh Dill
- 1 Tsp Dried Parsley
- 1-3/4 Cups Heavy Cream or Whipping Cream
Instructions
-
Slice and chop the mushrooms into desired size. It's okay to have a small variety of textures. It will add character to the sauce.
-
In a large pot or casserole dish, melt the butter on low-medium heat. Cook the onions until softened.
-
At this point, you will begin to add the mushrooms to the pot. Keep in mind, the mushrooms will not all fit in the pot at the same time. They will cook down to a fraction of their original size in only minutes. You will have to gradually add the to the pot. Start with the Cremini Mushrooms, and work your way down the list of mushrooms.
-
Add the flour, salt, and onion powder. Continue to cook until all the mushrooms fit into the pot and have cooked down.
-
Add the Brandy. Cook for 2 more minutes.
-
Stir in the Dill, Parsley, and Heavy Cream. Cook until the sauce thickens.
Recipe Notes
This is a family-sized portion of the mushroom sauce. I double the recipe for Thanksgiving.
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