I love the subtle peppery bite of this gravy, so I make plenty of it. The recipe is a lively riff on my basic Hasty Gravy, which can be prepared in advance. Gluten-free? Click here. Need a gravy guide? Hop on My Gravy Train.
1/4 cup (60 mL) unsalted butter, divided
8 oz (250 g) mixed mushrooms, thinly sliced
1 tsp (5 mL) or more kosher salt
1/2 cup (125 mL) all-purpose flour (2-1/4 oz/65 g)
3-3/4 cups (900 mL) low-sodium chicken stock, divided
1 tbsp (15 mL) soy sauce or worcestershire sauce
1/4 tsp (1 mL) freshly ground white pepper
Browning to taste
In medium pan, melt 1 tbsp (15 mL) butter on medium-high heat. Add mushrooms and 1/2 tsp (2 mL) salt. Cook, stirring often, 5 minutes, or until liquid released by mushrooms evaporates, and mushrooms sizzle and squeak. Transfer to medium bowl.
In same pan, melt remaining 3 tbsp (45 mL) butter on medium heat. Add flour. Whisk constantly 1 minute, or until slightly golden.
Remove from heat. While whisking vigorously, gradually add 3-1/2 cups (875 mL) stock. Whisk until smooth after each addition. Add 1/2 tsp (2 mL) salt, soy sauce or worcestershire, and pepper. Add mushrooms. Heat, stirring occasionally, on medium-high. When mixture comes to full boil, reduce heat to medium-low and simmer, stirring often, 3 to 5 minutes, until mushrooms are tender, and gravy is thickened and velvety.
Remove from heat. Add some or all of remaining 1/4 cup (60 mL) stock to adjust thickness. (Gravy will thicken more as it cools.) Adjust salt. Add browning.
Makes 4 cups (1 L).
• If desired, simmer the stock beforehand with 2 stalks thyme or parsley, 1 stalk rosemary or 1 sprig sage. Strain and cool to room temperature before using.
• I use a ball whisk to make mushroom sauces and gravies. It has open prongs, each one topped with a little ball. The mushrooms won’t get stuck in it.
• It’s important to add stock gradually and to whisk until smoothly combined before adding more. Otherwise, the gravy will be lumpy.
• Instead of soy sauce or worcestershire, you can add a few dashes of Maggi seasoning.
• Browning is sugar so darkly caramelized that it has lost its sweetness. It is used as food colouring in everything from gravy to cake. Supermarkets sell it.
• The gravy can be reheated. Do not cover the pan to keep it warm. It will thin out if steam attacks it.
• You can prepare this gravy a day or three in advance. Refrigerate it, and when the time comes, reheat in a small pan on medium-low heat, whisking occasionally, until bubbly. Or use the microwave, stirring every 30 seconds.
Credit: Susan Sampson
Tested in Imperial