Perfect! Mushroom onion gravy is rich, savory, and pairs beautifully with mashed potatoes, meatloaf, or roasted meats. Here’s a step-by-step recipe:
Ingredients (serves 4–6)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 8 oz (225 g) mushrooms, sliced (button, cremini, or your choice)
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef or vegetable broth
- 1 tsp Worcestershire sauce (optional, for depth)
- ½ tsp thyme (optional)
- Salt and black pepper to taste
Instructions
- Sauté onions and mushrooms:
- In a medium skillet, heat butter and olive oil over medium heat.
- Add onions and cook 5–6 minutes until soft and slightly caramelized.
- Add mushrooms and cook another 5 minutes until they release their moisture and brown.
- Stir in garlic and cook 1 minute more.
- Make the roux:
- Sprinkle flour over the mushrooms and onions.
- Stir constantly for 1–2 minutes until the flour is lightly toasted (this helps thicken the gravy).
- Add broth:
- Slowly pour in broth while stirring to avoid lumps.
- Add Worcestershire sauce and thyme if using.
- Bring to a simmer and cook 5–7 minutes, stirring occasionally, until thickened.
- Season and serve:
- Taste and adjust salt and pepper.
- Serve hot over mashed potatoes, meatloaf, roasted meats, or biscuits.
Optional: For extra richness, stir in 2 tbsp of cream at the end.
If you want, I can give a shortcut version using canned mushrooms and pre-cooked onions that’s ready in under 15 minutes—it’s almost as good as the full version.
Do you want that quick version?
