Easy Mushroom Gravy

Last week I posted a recipe for simple mashed potatoes, so this week I had to post a simple gravy recipe to go with it.

I think most people associate gravy (and mashed potatoes) with the holidays, perhaps because they tend to have quite a bit of butter, milk, turkey drippings, etc. so it’s not the kind of food people necessarily think is “healthy” to be eating every day. But I’ll argue that mashed potatoes and gravy (or gravy over rice or on biscuits) are something you can eat year-round! Even more so, something you can eat as a front-and-center main course rather than a side dish.

The caveat is you should be making it simply and healthily rather than with all the dairy and drippings!

This mushroom gravy

• Mild
• Super simple to make
• Has best base ingredients in it – onions, garlic, pepper & mushrooms

It’s easy to whip up without much fuss, with very little prep and in a short amount of time. I make it regularly with my simple mashed potatoes for lunch or dinner alongside a salad or some fresh veggies and am in potato & gravy heaven whenever I do. It will also impress friends and family at holiday events as a side dish for it’s more classic cuisine role, so much so that you can skip the unhealthy gravy option even for special occasions.

I use russets because they have a light and fluffy texture, but you can use Yukon or gold potatoes for a creamier and denser texture, or red potatoes for a firmer and more rustic-style mashed potato – whatever you prefer!

If you try out this recipe, please share it with me by commenting or tagging me in a photo on Instagram @plantsnotplastic. Enjoy!

Easy Mushroom Gravy

Plants Not Plastic

This mushroom gravy is mild, so simple to make and has the best base ingredients in it - onions, garlic, pepper & mushrooms. It’s easy to whip up without much fuss, with very little prep, in a short amount of time. It will also impress friends and family at holiday events as a side dish for it’s more classic cuisine role, so much so that you can skip the unhealthy gravy option even for special occasions!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 2 cups

Calories 92 kcal

Equipment

• Medium sauce pan

Ingredients

  

• 8 oz crimini or white mushrooms ~2.25 cups sliced
• 1/3 medium white or yellow onion finely diced
• 2 cloves garlic minced
• 3 tbsp cornstarch(1)
• 1/4 tsp dried thyme sub 1/2 tsp fresh
• 1/4 tsp black pepper
• 2 cups cold water
• 2 tbsp soy sauce

Instructions

 

• Combine water, soy sauce and cornstarch in a small bowl
• Dry saute mushrooms, onion and garlic in sauce pan over medium heat. Cook down until water has released and just evaporated from mushrooms, stirring frequency, ~5-7 minutes
• Add dried thyme and cook for ~30 second more to coat vegetables
• On high heat, add liquid mixture slowly, stirring constantly
• Continuing stirring constantly and wait for gravy to darken and thicken, until it has come back up to a boil
• Remove from heat and serve over mashed potatoes or alongside your favorite recipe
• Enjoy!

Video

Notes

1. If gravy doesn't thicken to your liking, add an additional tbsp cornstarch to a small container with a splash of water, combine, then add to gravy while still bubbling over stove top, stirring constantly until gravy thickens.

Adapted from Dr. McDougall's Mushroom Gravy Recipe