I had no idea mushroom gravy was this easy! This tastes so good, so rich and fattening but it’s really, really low fat! Don’t skip the butter here (yes, butter) it’s really a marginal amount and you can’t beat the richness and flavour it adds.
Makes 2-3 Cups
½ tbsp butter
227 g package of mushrooms (button or cremini), diced
5-6 Sprigs of fresh thyme
2 Cups Stock
1 bouillon cube
2 tbsp Cornstarch
2 tbsp cold water
A few dashes gravy browner (optional)
– Melt the butter in a sauce pan over high heat.
– Add the mushrooms and thyme to the butter when it’s hot.
– Season lightly with salt and pepper.
– Drop the heat to medium high if the mushrooms and getting too dark.
– Sauté the mushrooms until they are completely cooked; they are softened and have given off some of their water.
– Add the two cups of stock to the pot and bring it up to a boil.
– In a bowl, combine the cornstarch and water; mix well until there are no lumps.
– When the stock has come to a boil, add the bouillon cube and stir until it is dissolved.
– Add the cornstarch mixture at this point; drop the heat to low as soon as the gravy has come to a boil.
– Add the gravy browner if you’re using it.
– Discard the thyme stems.
– Taste and adjust seasoning.
- Do not let the gravy come back to a boil after it has been thickened with the cornstarch otherwise it will separate.
- Use whatever stock and bouillon cube combination of your choosing, I used beef for both this time.
- In case you’re wondering, that is my Prime Rib recipe, yum!