Mouthwatering Mushroom Gravy
My Mouthwatering Mushroom Gravy comes together in just over an hour, yet packs a ton of mushroom flavor. This gravy is perfect for any chicken or turkey dinner, and great for Thanksgiving!Jump to recipe
Who doesn’t love a great gravy?
Seriously. Imagine a Thanksgiving dinner without drowning your plate (and your family drama sorrows) in a pool of delicious gravy. Most passed Thanksgiving table item? I’ll take gravy for 1,000, Alex.
We all love us some gravy, let’s be honest. But often times, gravy is seen as this insurmountable nightmare to make, something that takes tons of prep work and dedication that let’s face it, after that 6th glass of wine you needed after hearing about Aunt Gladys’ Bingo night for the 6th time, who’s trying to meticulously stir gravy?
Well, I’ve got some good news for you. You can drink all the wine, watch all the football and generally just live the Thanksgiving dream, and still have some delicious, soul-saving gravy.
My Mouthwatering Mushroom Gravy comes together in just under an hour and a half, and if you’re hosting a Thanksgiving dinner, guess what? You can make it up to 2 days ahead of time. So when Gladys corners you for the 5th time, you’ll know all you have to do is heat that container of ALREADY MADE gravy on the stove, right before dinner and just add the drippings. Oh, and pour another glass of wine, of course.
This gravy is a make-ahead masterpiece that is loaded with mushroom flavor, and can make even the blandest mashed potatoes sing. Making Aunt Gladys stop regaling you with tales of Bingos lost? That sounds like a job for lots of wine.
Mouthwatering Mushroom Gravy
- 4 cups low sodium chicken stock
- 1 carrot
- 1 rib of celery
- 1/2 bulb of garlic
- 5 tbsp butter
- 8 oz baby bella mushrooms, sliced
- 1 tsp garlic powder
- 1 tsp dry thyme
- 1/2 cup white wine*
- 1/4 cup all-purpose flour
- 1/2 tsp Kitchen Bouquet*
- 1 cup 2% milk
- 1/2 tsp poultry seasoning
- pan dripping from chicken or turkey, if using
- In a 5 quart saucepan, bring 4 cups chicken stock to a boil with 1 whole peeled carrot, 1 whole rib of celery and 1/2 bulb garlic whole (no need to peel). Once boiling, reduce heat to low and simmer, covered, for 30 mins. 2. Meanwhile, slice mushrooms into thin slices and cook in 5 tbs butter on low heat in a wide and deep sauté pan. Add salt and fresh ground pepper (to taste), garlic powder, and dry thyme. Cook for about 10 minutes, or until mushrooms have released most of their liquid and have decreased in size. Bring heat up to medium-high and add 1/2 cup white wine. Cook until wine evaporates, about 7 minutes. 3. Reduce heat on mushrooms to medium-low and slowly incorporate 1/4 cup of flour, stirring for 2-3 minutes to cook out flour taste and develop flavor (mushrooms and flour should resemble a thick paste, and no flour bits should be visible). 4. Remove veggies and garlic from the hot stock and slowly whisk all of the stock into the mushroom/flour mixture, until well incorporated and no lumps are present. 5. Add Kitchen Bouquet, milk, more salt and fresh ground pepper (to taste), and poultry seasoning. Continue to cook over medium-low heat for about 20 minutes, stirring occasionally until gravy is thickened. 6. At this point, you could cool and refrigerate the gravy for up to 2 days in advance. You could also serve immediately. If adding pan dripping from a roast turkey or chicken, stir in and cook an additional 10-20 minutes, or until desired thickness. Make about 1 quart of gravy, without drippings.
Kitchen Bouquet is a browning and seasoning sauce, that adds an extra flavor boost to gravies and sauces.
For this recipe, I used Sauvignon Blanc wine, but Chardonnay or Pinot Grigio would also work very well.
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