My husband loves sarcasm so when I make a dinner that seems like it could've been enhanced by a big scoop of gravy, he'll make a show of looking around and say "Smells good, where's the gravy??" He asks me this because he knows I grew up generally NOT liking (or should I say appreciating?) gravy. I'm still not sure why because I wasn't super picky growing up; however, once the gravy boat was being passed around, there was no way I was letting one drop of that stuff hit my potatoes, no way!
Now that I've come to realize a good gravy isn't here just to cover up food, it's here to enhance it with its creamy, flavorful goodness... I'm on board! That said, I've generally had issues with making brown gravy. It's either too thin, too thick, not flavorful enough or way too salty. Hrrrmmmmm!!!
I've been on a mission to knock out a brown gravy so easy even I can master it... enter brown mushroom gravy! I knew it was the winner but waited for verification when my husband gave the head nod and said "Yep, let's keep this one on the list" Hooray!!
Now the kids are still a different story. They wanted nothing to do with this gravy with all those delightful mushrooms in there. However, this recipe doesn't make a ton so I'm secretly glad the kids don't hog it all. It's just enough for 2 adults and a smidgen for leftovers 😉
*Have kids that actually WILL eat brown mushroom gravy? Woohoo! Double the recipe!
Ingredients:
- 2 tablespoons butter
- 1/4 cup chopped onion
- 8 ounce package white button mushrooms sliced
- 2 tablespoons flour
- 1 cup water
- 2 beef boullion cubes
- seasoned salt and garlic powder
Make It:
- Melt the butter in a medium sized sauce pot over medium heat
- Add in mushrooms and onions
- Let cook, cook, cook! This step will take about 20 minutes to let all that mushroom water evaporate.
- Once the natural mushroom water is cooked out, lower heat to medium-low and add 2 tablespoons of flour - let this cook for 5 minutes to cook out the flour taste
- Slowly whisk in the one cup of water
- Add in the beef boullion cubes, seasoned salt and garlic taste
- Continue cooking over medium-low until boullion cubes are dissolved (you can help this process along by smashing them with the back of your spoonula)
- Serve hot and enjoy!
Tools We Love:
- Classic Egg Slicer (yep, use it on those mushrooms!)
- Mushroom Brush
- Allround 3Qt Saucepan
- Flat Coil Whisk
- Skinny Spoonula
- Gravy Boat