Ah yes 🍄🧅 — Mushroom Onion Gravy is the ultimate umami bomb, perfect for mashed potatoes, chicken, steak, or even breakfast biscuits. Here’s a rich, silky, restaurant-style version:
Mushroom Onion Gravy
Ingredients (serves 4–6)
- 2 tbsp butter (or butter + oil combo)
- 1 medium onion, thinly sliced
- 8 oz mushrooms, sliced (button, cremini, or baby bella)
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef, chicken, or vegetable broth
- 1 tsp Worcestershire sauce (optional but flavor-enhancing)
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt & pepper to taste
- Optional: splash of cream for silky richness
Instructions
1. Sauté Onions & Mushrooms
- Melt butter in a skillet over medium heat.
- Add onions, cook 5–7 min until soft and slightly caramelized.
- Add mushrooms, cook 5–7 min until browned and water evaporates.
- Stir in garlic, cook 30 seconds until fragrant.
2. Make the Roux
- Sprinkle flour over onions & mushrooms.
- Stir constantly 1–2 min to cook raw flour taste and coat veggies.
3. Add Broth & Simmer
- Gradually whisk in broth until smooth.
- Add Worcestershire sauce and thyme.
- Simmer 5–10 min until gravy thickens.
- Season with salt & pepper.
4. Optional Finish
- Stir in 2–3 tbsp cream for a richer, silkier gravy.
Pro Tips
- Caramelize onions slowly for deep flavor.
- Use broth over water—it’s the base of umami magic.
- Blend with an immersion blender for smooth gravy, or leave chunky for rustic feel.
- Works perfectly over mashed potatoes, chicken fried steak, roast beef, or biscuits.
If you want, I can give a quick 10-minute skillet shortcut version, or a luxury restaurant-style gravy with red wine and thyme next.
Do you want me to do that?
