Can I freeze mushroom gravy without the mushrooms turning rubbery?

Yes. Freeze it in portions of one or two cups for up to 2 months. The mushroom slices soften slightly but stay pleasant, especially in a sauce. Thaw overnight in the refrigerator, then reheat slowly and whisk well, since flour based sauces can separate a little as they thaw.

Why did my mushroom gravy turn gray instead of brown?

The mushrooms steamed instead of browning, usually because the pan was crowded or the mushrooms went in wet. Dry slices, a hot pan, and a single layer fix the color. A tablespoon of soy sauce in the sauce also deepens the final shade without changing the flavor direction.

Can I add the turkey drippings to a gravy I made on Tuesday?

Yes, and it is the best of both methods. Keep the mushroom gravy plain in the refrigerator, then whisk three or four tablespoons of hot, skimmed pan juices into it while it reheats on Thursday. Add the juices gradually and stop when the turkey flavor supports the mushrooms instead of covering them.

What mushrooms can I use if I cannot find shiitake?

All cremini works well. Portobello caps, scraped of their dark gills and sliced, are the closest substitute in flavor. A small handful of dried porcini or dried shiitake, soaked in the warm broth and chopped, brings the depth back if only plain white mushrooms are available.

How do I keep gravy hot for a long buffet without it forming a skin?

Hold it in a small slow cooker on warm, or pour it into a thermos rinsed with hot water. If it must sit in a pan, press a piece of parchment directly on the surface or float a spoon of melted butter on top. Whisk before serving and thin with hot broth if needed.

Mushroom Gravy, Rich And Make Ahead For Thanksgiving

Ingredients

Scale

2 tablespoons olive oil
1 pound cremini mushrooms, wiped clean and sliced 1/4 inch thick
8 ounces shiitake mushrooms, stems removed and caps sliced
4 tablespoons unsalted butter
1 medium yellow onion, finely diced (about 1 cup)
3 garlic cloves, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/3 cup all-purpose flour
3 1/2 cups low sodium chicken broth or vegetable broth, warmed
1 tablespoon low sodium soy sauce
3/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons heavy cream (optional)

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Instructions

Wipe the mushrooms clean with a damp cloth and slice them 1/4 inch thick. Keep the cremini and shiitake in separate piles. Warm the broth so it is hot to the touch; warm broth keeps the roux smooth later.
Heat the olive oil in a large, heavy skillet over medium high heat until it shimmers. Add the cremini in a single layer and leave them alone for 3 to 4 minutes, until the undersides are deeply golden. Stir once and cook 2 minutes more. Scrape them into a bowl.
Return the pan to the heat and brown the shiitake the same way, about 3 minutes per side, adding a small knob of butter for the last minute. Add them to the bowl with the cremini, along with any juices that collect.
Lower the heat to medium and melt the butter in the same pan. Add the onion with a pinch of the salt and cook, stirring now and then, for 5 to 6 minutes, until soft and golden at the edges. Stir in the garlic and thyme and cook 30 seconds, just until fragrant.
Sprinkle the flour over the onions and stir constantly for a full 2 minutes. The mixture will form a pale golden paste that smells faintly nutty. Do not shorten this step; it cooks out the raw flour taste.
Pour in the warm broth a splash at a time, whisking hard after each addition, until you have used about a cup and the paste has loosened into a smooth sauce. Pour in the rest of the broth in a steady stream, still whisking, then stir in the soy sauce and black pepper.
Bring the sauce to a gentle simmer and cook for 6 to 8 minutes, stirring often, until it coats the back of a spoon. Return the mushrooms and all their juices to the pan and simmer 2 minutes more so the flavors meet.
Taste and adjust the salt. Swirl in the cream if you are using it, and serve hot. The gravy will keep thickening as it stands, so hold it on the lowest heat with a lid ajar, and whisk in a spoon of hot broth if it tightens too far.

Author: Chef Rita
Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1/3 cup
Calories: 78
Sodium: 285
Saturated Fat: 2 g
Protein: 2 g
Cholesterol: 9