Mushroom and Thyme Gravy
Inspired by techniques from Serious Eats and NYT Cooking.
Chestnut mushrooms browned in butter with onion and garlic, thickened with flour and simmered in beef stock with thyme.
Always check the labels of the products you use.
Method
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Equipment
- chopping board
- knife
- wide saucepan or deep frying pan
- whisk
- gravy jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 97 kcal |
| Protein | 3.7 g |
| Carbohydrate | 7.4 g |
| of which sugars | 1.7 g |
| of which free sugars | 0 g |
| Fat | 6.4 g |
| of which saturates | 3.9 g |
| Fibre | 0.8 g |
| Salt | 0.66 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Mushrooms
- 45 g unsalted butter
- 250 g chestnut mushrooms, sliced
- 1 small onion, finely chopped about 60 g
- 1 garlic cloves, finely chopped
Gravy
- 30 g plain flour
- 500 ml beef stock, hot low-salt; contains celery in most brands
- 1 tsp fresh thyme leaves, plus sprigs to serve
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 1
Brown the mushrooms. Melt the butter over medium-high heat and add the mushrooms. Cook for 8-10 min, stirring now and then, until their juices have cooked away and they are deeply browned.
- 2
Add onion and garlic. Stir in the onion and garlic and cook for 3 min until softened.
- 3
Cook the flour. Sprinkle in the flour and stir for 1 min so it coats the mushrooms.
- 4
Simmer. Gradually whisk in the hot stock with the thyme. Bring to the boil, then simmer for 10-12 min until thickened and slightly reduced.
- 5
Serve. Season with salt and pepper and spoon over sliced roast chicken, steak or mash. Scatter with a few thyme leaves.
Storage
Keep covered in the fridge for up to 3 days. Reheat gently until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
