Mushroom Pan Gravy

Mushroom Pan Gravy

If you’re looking for a simple pan gravy, this is the recipe for you. This recipe yields about 2 to 3 cups of gravy. You can double the recipe if you need more. I love using the Better Than Bouillon for this recipe. This is a basic gravy that I make from pan drippings when I make a variety or proteins, but I also have instructions for using this recipe for Thanksgiving. You can omit the mushrooms from this recipe if you do not like them. Be sure to add those turkey drippings to this recipe for added flavor. If your gravy isn’t as thick as you prefer, you can add a little more of the slurry (corn starch with water) 1/2 tablespoon of corn starch to 1/2 cup of water, dissolved, to your simmering gravy to thicken it.

Yield: 2 to 3 cups of Gravy

Mushroom Pan Gravy

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This is a delicious basic gravy made with pan drippings but I include directions of you are making a gravy from scratch without drippings. If you do not like mushrooms, you can omit these from this recipe and just use the onions.

Ingredients

• 2 cups of sliced white mushrooms
• 1 medium yellow onion
• 2 clove minced garlic
• 2 tablespoons of salted butter
• 2 tablespoons of beef or chicken or turkey bouillon
• 2 Tablespoons of Corn Starch
• 2 cups of water
• 1 3 teaspoons of soy sauce
• 1/2 tablespoon of dried parsley
• 1 teaspoon of white pepper
• 1 teaspoon of dried thyme
• 1/2 teaspoon of paprika

Instructions

1. Add the butter to the pan that you used to sear off your meat. If you are just making gravy then just use a deep sided skillet. If you are making Thanksgiving gravy you can use some dripping from the turkey roaster.
2. Peel and chop the onion into a dice, and add the mushrooms, (you can omit the mushrooms) garlic and onions to the pan with the butter. Sauté until the mushrooms and onions are a golden brown, or to your desired level of doneness.
3. When the mushrooms are fully browned, add the soy sauce and sauté  for a minute or two, then add the bouillon to the pan and 1/4 cup of the water and let this simmer while stirring for a couple of minutes. If you’re using the pan that you seared meat off in, use a rubber spatula to scrape up the meaty bits from the bottom and fold into the mix of mushrooms. If you are roasting a turkey you can add some of the drippings to the pan to add turkey flavor. I do about 2 to 4 tablespoons. Add one at a time, whisk in, taste and add more if desired.
4. In another bowl or cup, add the corn starch to the water and whisk until dissolved
5. Season your skillet with the dried parsley, white pepper, dried thyme and paprika and simmer for a minute or so.
6. Add your water corn starch mixture to the mushrooms, and simmer while whisking until the gravy thickens. Taste and you can add more of the bouillon if you want a richer, more salty flavor.
7. If you are making this for Thanksgiving, you can add some of the sliced turkey to gravy and let it simmer for a few minutes. If you are making this for chicken or pork or beef, you can also add those slicees of meat to the gravy. You can also just serve this as a side.

Stuffing

If you need more recipes for the holiday, here is my recipe for Butter Stuffing. This goes great with the mushroom gravy.