Portabella Mushroom Gravy
Elevate your comfort food game with this rich and savory Portabella Mushroom Gravy, a must-try recipe for mushroom lovers and anyone seeking a mouthwatering plant-forward sauce. This silky gravy combines the earthy flavors of tender portabella mushrooms, golden onions, and a touch of fresh thyme, all cooked to perfection in a buttery olive oil base. Thickened with just the right amount of flour and enhanced with soy sauce for umami depth, this sauce can be customized with an optional splash of heavy cream for added indulgence. Ready in only 30 minutes, it’s the perfect topping for creamy mashed potatoes, roasted vegetables, or even a hearty steak. Whether you’re hosting a holiday feast or preparing a simple weeknight dinner, this Portabella Mushroom Gravy will add a burst of flavor and elegance to any dish!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 12 ounces Portabella mushrooms
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic cloves
- 3 tablespoons All-purpose flour
- 2 cups Beef or vegetable broth
- 1 tablespoon Soy sauce
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Heavy cream (optional)
Instructions
Clean the portabella mushrooms with a damp paper towel to remove any dirt. Slice them into thin, even pieces.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the diced onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Add the sliced portabella mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown.
Sprinkle the flour evenly over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the broth, whisking constantly to ensure a smooth consistency without lumps.
Stir in the soy sauce, fresh thyme leaves, salt, and pepper. Bring the mixture to a gentle simmer, and cook for 4-5 minutes, stirring occasionally, until the gravy thickens.
If you prefer a creamier gravy, stir in the heavy cream and cook for an additional 1-2 minutes.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the Portabella Mushroom Gravy warm over your favorite dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 12.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1814 mg | 39% | |
*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.
