Best 6 Easy Portobello Mushroom Gravy Recipes

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Portobello mushrooms are a versatile and flavorful ingredient that can be used to create a variety of delicious dishes. They are especially well-suited for making a rich and savory gravy. In this article, we have put together the best and easiest recipe that you can follow to make a delicious portobello mushroom gravy. The recipe is simple and straightforward, and it uses only a few basic ingredients. You can be sure to impress your family and friends with this easy yet flavorful gravy.

Let's cook with our recipes!

EASY MUSHROOM GRAVY



Easy Mushroom Gravy image

Homemade Mushroom Gravy is creamy & full of flavor. Serve over pork chops or baked chicken!

Provided by Holly Nilsson

Categories     Sauce

Time 25m

Number Of Ingredients 8

¾ pound mushrooms (sliced)
¼ cup onion (finely diced)
3 tablespoons butter
1 clove garlic (minced)
2 tablespoons red wine (optional)
3 tablespoons flour
salt & pepper to taste
2-3 cups beef broth

Steps:

  • Cook the onions and mushrooms in butter until tender. Add garlic and cook until fragrant. Add wine and cook until evaporated.
  • Add flour & salt & pepper to taste. Cook 1 minute.
  • Add broth, a bit at a time stirring after each addition until gravy reaches desired thickness.
  • Simmer 2 minutes. Season and serve.

Nutrition Facts : Calories 133 kcal, Carbohydrate 8 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 300 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY PORTOBELLO MUSHROOM SAUTE



Easy Portobello Mushroom Saute image

This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.

Provided by BRIDGET678

Categories     Side Dish     Vegetables     Onion

Time 15m

Yield 2

Number Of Ingredients 7

3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼ onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

Steps:

  • Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g

MUSHROOM GRAVY



Mushroom Gravy image

My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!

Provided by BakingWithLuv

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 16

Number Of Ingredients 9

2 tablespoons butter
1 (8 ounce) package button mushrooms, sliced
¼ cup minced shallot
2 tablespoons all-purpose flour
2 teaspoons all-purpose flour
2 cups fat-free reduced-sodium beef broth
¼ cup half-and-half
½ teaspoon ground black pepper
1 dash salt

Steps:

  • Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g

CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND GRAVY



Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

4 portobello mushrooms
1/4 cup milk
4 eggs, beaten
Salt and pepper
1 cup flour
1 cup coarsely ground bread crumbs
1 tablespoon thyme
1/2 pound melted butter
Mashed Potatoes, recipe follows
Cream Gravy, recipe follows
5 baking potatoes like russets, unpeeled
1/4 pound butter
1/4 cup heavy cream
Salt and pepper
2 tablespoons butter
2 tablespoons flour
2 cups heavy cream
Salt and pepper

Steps:

  • Stem and brush off surface debris from mushrooms. Whisk milk and eggs until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme, and additional salt and pepper.
  • Heat butter in skillet. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides. Serve with Mashed Potatoes and Gravy.
  • Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
  • Make the roux by melting butter in a saucepan. Add flour and stir until incorporated. Add heavy cream and stir well until simmering. Remove from heat and season with salt and pepper.

VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS



Vegetarian Chicken-Fried Portobello Mushroom Steaks image

Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).

Provided by Food Network Kitchen

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 27

1 cup milk
2 large eggs
Vegetable oil, for frying
Mashed potatoes, for serving
Vegetarian Gravy, recipe follows, heated
4 extra-large portobello mushrooms, stemmed (do not remove gills)
Kosher salt
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Freshly ground black pepper
Sliced fresh chives or scallions, for garnish, optional
1 medium onion, quartered
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
3 cloves garlic, crushed
1 teaspoon vegetable oil
Kosher salt
1 ounce dried shiitake mushrooms (about 1 heaping cup)
6 sprigs thyme
2 sun-dried tomatoes
2 tablespoons low-sodium soy sauce
1 dried bay leaf
4 tablespoons unsalted butter
6 fresh sage leaves
1/3 cup all-purpose flour
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

  • Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
  • Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
  • Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
  • Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
  • While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
  • Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
  • Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
  • Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
  • Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
  • Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
  • Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.

VEGAN MUSHROOM MAKE-AHEAD GRAVY



Vegan Mushroom Make-Ahead Gravy image

This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you've made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.

Provided by Melissa Clark

Categories     sauces and gravies

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/2 small onion, finely chopped (1/2 cup)
4 ounces baby portobello mushrooms, finely chopped (1 cup)
1/2 cup all-purpose flour
4 to 5 cups vegetable stock, preferably homemade, as needed
1 teaspoon soy sauce, more to taste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
  • Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • To clean the portobello mushrooms, use a damp paper towel to wipe away any dirt or debris. Do not rinse the mushrooms under water, as this can make them soggy.
  • For a richer flavor, roast the portobello mushrooms before making the gravy. You can roast them in the oven at 400 degrees Fahrenheit for 15-20 minutes, or grill them over medium heat for 10-12 minutes per side.
  • If you don't have red wine on hand, you can substitute another type of dry red wine, such as Merlot or Cabernet Sauvignon.
  • To make the gravy thicker, add a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Bring the gravy to a simmer and then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the gravy has thickened to your desired consistency.
  • Serve the gravy over your favorite dishes, such as mashed potatoes, roasted vegetables, or pasta.

Conclusion:

Portobello mushroom gravy is a delicious and versatile sauce that can be used to enhance the flavor of a variety of dishes. It is easy to make and can be tailored to your own personal taste. With its rich, earthy flavor, portobello mushroom gravy is sure to become a new favorite in your kitchen.

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