It is nice to have an easy gravy recipe that is versatile, easy, and delicious. This one works well with meat, chicken, potatoes, or rice. Tonight I made it to top Better than Beef burgers and mashed potatoes which I made in the instant pot and it really made a nice quick and flavorful meal.
It can be made ahead and reheated adding a bit of water or broth if needed.
This is a pretty basic way to make gravy that you can change up for different dishes. If you are not a fan of mushrooms, just leave them out and make this with onions. You could increase the garlic or maybe add a bit of minced celery if you so desired. You could vary this by using different broths such as beef , turkey or chicken or making it with wine instead of sherry. You could add a bit of Miso paste if you had some on hand. And if you want to skip the flour add a slurry of corn starch at the end ( See notes below.)
Mushroom Onion Gravy
2 ½-3 TBSP Butter
6 oz mushrooms, sliced thin
Half an onion, diced
2 cloves of garlic, minced or pressed, or 1 tsp garlic powder,
optional
2 tsp soy sauce
½ tsp onion powder
1/2 tsp thyme, optional
3 TBSP flour
3 TBSP sherry or masala…or dry wine, ( slightly optional)
3-4 tsp
of balsamic maple glaze (Recipe below) OR
about 2-3 tsp balsamic vinegar and 1 tsp maple syrup or sugar
1 cup vegetable broth, extra water/broth if needed
Salt and pepper if needed to taste
Heat butter in heavy skillet. Add onions and cook for 3 minutes.
Add mushroom and garlic .Sauté until softened and liquid is partly evaporated.
Add soy sauce, seasonings and cook for another minute.
Sprinkle with
flour. Stir for 1-2 minutes. Add sherry and stir well then slowly add broth stirring constantly until well incorporated. Continue to stir and heat at a bubbling simmer for 2 minutes until gravy is at desired consistency. If it looks too thick, add a bit more broth or water and continue to stir or whisk.
This gravy may be made a day or so ahead and stored covered
in refrigerator . To serve- heat on low, add water if needed for consistency. Serve over
potatoes, rice, chicken or meat.
DB 2020
Balsamic Maple Glaze - I often make this glaze to keep in my refrigerator when I need it. I often use it or as an addition to gravies and sauce. I drizzle it over roasted veggies or pan seared brussels sprouts. I add it to salad dressings. It is also good on chicken or meats. It can even be used be a sauce for fried chicken tenders just go light so it is not overpowering.
Combine about a 1/3 cup of balsamic vinegar and ¼ cup of
real maple syrup in a small saucepan over medium-high heat. Bring to a slow boil,
without stirring, and cook until mixture is thickened, 6 to 8 minutes. (You
should have about 1/2 cup of liquid.) Do not breathe in over the pan, it will
be pungent. Remove from heat, and cool to room temperature; sauce will thicken
to syrupy consistency upon cooling. Add a bit of salt to taste. Keep refrigerated, tightly covered for two weeks or more. I am not really sure how long it will last as I usually go through it quickly.
Note: If you prefer not to use flour , you may skip that and then, after broth has been added, slowly stir in a mixture of 3 tsp cornstarch blended well with 2-3 TBSP cold water. Stir well while heating and simmer until desired consistency.
