Ingredients
Nutrition per serving (¼ cup)
- Calories
- 60
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 5 g
- Saturated fat
- 3 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 290 mg
Estimated from USDA data for 1 of 8 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 2 minutes, then stir and cook until browned, about 4 minutes more.
Add the onion and garlic and cook until the onion softens, about 2 minutes.
Sprinkle the flour over the mushrooms and stir for 1 minute so it coats everything and loses its raw taste.
Slowly stir in the broth, then add the soy sauce, thyme and pepper. Simmer, stirring often, until thickened, about 5 minutes. Taste and add salt if needed.
Tips
- Don't crowd the mushrooms or stir them too soon. Letting them sit is what browns them, and browning is where the flavor comes from.
- For a smooth gravy, blend half of it and stir it back in.
- Make it vegan with olive oil or vegan butter, and check that your soy sauce is gluten-free if needed.
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Gear that helps
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Digital kitchen scale Weighing beats cups for reliable baking.
- Stainless skillet Sears hard and builds a pan sauce.
- Chef's knife A sharp knife makes prep faster and safer.
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