Brown Mushroom and Onion Gravy
A rich, savory gravy made with a roux of butter and flour, thickened with vegetable stock and studded with caramelized onions and baby bella mushrooms. Cooked low and slow to develop deep, earthy flavors. Perfect alongside biscuits, mashed potatoes, or roasted vegetables.
Ingredients
- 5 tablespoon butter
- 5 ½ tablespoon all-purpose flourcornstarch0.75:1thickening alternativegluten-free
gluten-free
- 2 cup vegetable stock
- 1 onion, chopped
- 1 ½ cup baby bella mushroom, sliced or halvedcremini mushroom1:1similar texture
- salt(optional)
- ground black pepper(optional)
Instructions
- 1
In a sauce pot, combine butter and flour, stirring continuously to make a roux for 5 to 7 minutes until browned. Add more butter or oil if the roux becomes too dry.
- 2
Add vegetable stock and whisk thoroughly to dissolve any lumps.
- 3
Stir in the onion and mushrooms. Season with salt and black pepper.
- 4
Bring to a boil, then reduce to medium heat. Cover and cook for 25 minutes, stirring occasionally, until gravy reaches desired consistency.
Tips
Watch the roux carefully during browning to prevent burning; stir constantly.
Slice or halve mushrooms before adding for more even cooking.
For a smoother gravy, blend after cooking if you prefer fewer visible vegetable pieces.
Good to Know
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, thinning with stock if needed.
Prepare through step 2 up to 2 hours ahead. Add vegetables and finish cooking just before serving.
Spoon over warm biscuits, mashed potatoes, or roasted vegetables. Serve immediately while hot.
Common Mistakes
Do not stop stirring the roux to avoid lumps and uneven browning.
Do not skip the whisking step after adding stock to avoid clumps.
Do not use high heat after bringing to a boil to avoid curdling or burning.