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Mushroom Gravy

  • Yield: MAKES 3 1/2 CUPS


  • 2 pounds mixed mushrooms, such as Portobello, shiitake, and cremini, sliced 1/8-inch thick, trimmed
  • 4 cups organic low-sodium canned mushroom or vegetable stock
  • 6 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 1 tablespoon Marsala wine, (optional)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme leaves


  1. Remove stems from mushrooms. Place stems and stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.

  2. Place 3 tablespoons butter in a large skillet over medium heat; add shallots, and cook until translucent, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are soft, browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Remove from heat; set aside.

  3. Combine remaining 3 tablespoons butter and flour in a medium saucepan over medium heat; cook, stirring until incorporated and browned, 2 to 3 minutes. Slowly whisk in stock; bring to a boil, whisking until thickened. Stir in reserved mushroom mixture and thyme. Serve hot.

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