Make Ahead Mushroom Gravy

Make Ahead Mushroom Gravy

SERVINGS

NA

PREP TIME

5 Min

COOK TIME

7 Min

This rich mushroom gravy is delicious spooned over turkey, chicken, steak, or a pork roast. It gets its flavor from our convenient mushroom pieces and stems, which are sautéed with garlic and butter, then simmered with beef broth. A splash of soy sauce rounds out the meaty flavors and pairs beautifully with the umami of the mushrooms.
FEATURED PRODUCTS
Green Giant® Mushroom Pieces & Stems

Green Giant® Mushroom Pieces & Stems
WHERE TO BUY
Make Ahead Mushroom Gravy

FULL RECIPE

Serving Size: NA

Prep Time: 5 minutes

Cook Time: 7 minutes

Green Giant product(s) used: Green Giant® Mushroom Pieces & Stems

Lists of ingredients:

  • 1 can (6.9 ounces) Green Giant® Mushroom Pieces and Stems, drained and liquid reserved
    2 Tablespoons butter
    1 teaspoon minced garlic
    2 Tablespoons all-purpose flour
    1 cup beef stock
    1 Tablespoon soy sauce
    ¼ cup heavy cream
    ⅛ teaspoon black pepper

STEPS

1 Add half of the mushroom pieces to a food processor and pulse until finely chopped.
2 Heat butter over medium in a small saucepan. Add chopped mushrooms, garlic, and remaining mushroom pieces and stems. Sauté for 3 minutes, until garlic is fragrant.
3 Sprinkle flour over mushrooms and stir. Cook for 1 minute. Gradually stir in broth, canning water, and soy sauce. Bring to a simmer and cook for 2 minutes, until gravy is starting to thicken.
4 Stir in cream and cook 1 minute longer. Season with pepper.

TIPS & TRICKS

To make a vegetarian mushroom gravy, substitute vegetable broth for the beef broth.

You can prepare this gravy up to three days ahead of time, making it an excellent time saver for a big meal like Thanksgiving or a holiday dinner.

If you make a post-Thanksgiving turkey soup, stir in any leftover mushroom gravy for extra flavor and creamy richness.

Serving Size: NA

Prep Time: 5 minutes

Cook Time: 7 minutes

Green Giant product(s) used: Green Giant® Mushroom Pieces & Stems

  • 1 can (6.9 ounces) Green Giant® Mushroom Pieces and Stems, drained and liquid reserved
    2 Tablespoons butter
    1 teaspoon minced garlic
    2 Tablespoons all-purpose flour
    1 cup beef stock
    1 Tablespoon soy sauce
    ¼ cup heavy cream
    ⅛ teaspoon black pepper

1 Add half of the mushroom pieces to a food processor and pulse until finely chopped.
2 Heat butter over medium in a small saucepan. Add chopped mushrooms, garlic, and remaining mushroom pieces and stems. Sauté for 3 minutes, until garlic is fragrant.
3 Sprinkle flour over mushrooms and stir. Cook for 1 minute. Gradually stir in broth, canning water, and soy sauce. Bring to a simmer and cook for 2 minutes, until gravy is starting to thicken.
4 Stir in cream and cook 1 minute longer. Season with pepper.

Tips & Tricks

To make a vegetarian mushroom gravy, substitute vegetable broth for the beef broth.

You can prepare this gravy up to three days ahead of time, making it an excellent time saver for a big meal like Thanksgiving or a holiday dinner.

If you make a post-Thanksgiving turkey soup, stir in any leftover mushroom gravy for extra flavor and creamy richness.

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