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Mushroom Gravy2.jpg

Mushroom Gravy

This is a recipe based on some of those  I saw online. I omitted some of the ingredients and added a couple to make it my own. This way I’m able to use it on more variable types of dishes. Believe me, it's worth the time and effort.


- 8oz Baby Bella mushrooms (sliced or rough chopped)

- 2 Tbs unsalted butter

- 2 Tbs all purpose flour

- ½ cup Asian Cooking Stock* (or chicken stock)

- 2 cups whole milk

- 1 tsp soy sauce

- ½ tsp powdered chicken bouillon (my secret ingredient)

- 1 Tbs onion powder

- 1 tsp garlic powder

- salt and pepper to taste



1. Heat a medium size pot over medium heat.

2. Add butter to pot and heat until melted.

3. Add flour and mix making a rue. Heat until rue is medium brown.

4. Add stock and stir until smooth.

5. Add onion powder and garlic powder

6. Stirring constantly, add milk slowly a little at a time to avoid lumps.

7. Bring gravy to a simmer.

8. Add mushrooms and continue to simmer.

9. Add salt and pepper to taste.

10. Simmer stirring regularly until reduced to desired consistency.


Note: Cooking will take 30 to 45 minutes or until flour taste is gone.

* Asian cooking stock recipe here

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