Mushroom and Vegetable Gravy for Pork Roast
Elevate your pork roast with this rich and savory Mushroom and Vegetable Gravy, a flavor-packed accompaniment that will steal the spotlight at your dinner table. This hearty gravy combines the earthy goodness of cremini mushrooms with a medley of aromatic vegetables, including onion, carrot, and celery, all simmered to perfection in a luscious base of chicken or beef broth and dry white wine. A hint of soy sauce and Worcestershire sauce adds umami depth, while fresh herbs like thyme and rosemary bring a pop of garden-fresh flavor. Thicken it to your desired texture and finish it with a touch of heavy cream for a velvety touch. Perfectly balanced and deeply satisfying, this versatile gravy will transform your pork roast into a feast-worthy centerpiece. Don't forget to garnish with fresh parsley for a final flourish!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2.5 cups chicken or beef broth
- 0.5 cups dry white wine or additional broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- to taste salt
- to taste black pepper
- 2 tablespoons heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large saucepan or skillet over medium heat. Add the unsalted butter and olive oil, allowing them to melt and combine.
Add the finely diced onion, carrot, and celery to the pan. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced cremini mushrooms to the pan. Cook for 5-7 minutes, stirring often, until the mushrooms release their moisture and turn golden brown.
Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 2 minutes, allowing the raw taste of the flour to cook out.
Slowly pour in the chicken or beef broth, whisking constantly to prevent lumps from forming. Add the white wine (or additional broth) to the mixture and stir well.
Stir in the fresh thyme leaves, chopped rosemary, soy sauce, and Worcestershire sauce. Bring the mixture to a gentle simmer and reduce the heat to low.
Let the gravy simmer gently for 15 minutes, stirring occasionally, until it thickens to your desired consistency. If it becomes too thick, add a splash of broth to thin it out.
Taste the gravy and season it with salt and black pepper as needed. If using, stir in the heavy cream for extra richness.
Remove the gravy from heat and garnish with freshly chopped parsley before serving. Serve warm over slices of pork roast.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 5399 mg | 235% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 22.8 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 258 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2096 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
