Mushroom Gravy

Mushroom gravy

The blended bits of mushrooms and onions in this gravy resemble the giblet in traditional giblet gravy. The mushrooms give this gravy a meaty flavor, which is perfect on top mashed potatoes or stuffing. Try it for Thanksgiving this year!


All Ingredients

3 tbsps (42g) butter
8 ozs (227g) mushroom, sliced 3 minutes
1 (200g) onion, finely sliced 1 minute
tsp (1g) clove, ground
3 (1g) bay leaf
1 tbsp (14g) soy sauce
1 tsp (6g) salt
3 cups (330g) milk
3 tbsps (42g) white roux


  1. In a medium pot, saute and sweat the onion in butter on medium heat. 1 minute
  2. Add the mushroom and salt and cook until soft and tender. 1 minute
  3. Add the clove, bay leaves, soy sauce, and milk. Turn up the heat and simmer for 5 minutes. 5 minutes
  4. Turn off the heat and remove the bay leaves. Transfer to a blender. 1 minute
  5. Blend until smooth and place in the refrigerator. Allow it to cool at least until room temperature. 1 minute
  6. In another medium pot, heat the white roux on medium heat until it becomes a soft, mushy paste. 1 minute
  7. Gradually add the cooled milk mixture and stir constantly. Keep adding all the milk and keep stirring until a thickened gravy has formed. 5 minutes
  8. Serve immediately or refrigerate for later.
Mushroom gravy ndata