Mushroom Gravy
A quick pareve mushroom gravy built from sauteed onion, canned mushrooms, paprika, mushroom soup seasoning, flour, and water. The family recipe already has the right thickening method: make a cold-water flour slurry, dissolve the mushroom seasoning in boiling water, then simmer until glossy and spoonable.
Ingredients
Equipment
Method
- Heat the oil in a medium saucepan over medium heat. Add the diced onion and cook 5-7 minutes, until soft and beginning to turn golden.
- Add the salt, paprika, and drained mushrooms. Cook 2-3 minutes, stirring, so the mushrooms pick up the seasoning.
- In a small bowl, whisk the flour with 1/2 cup cold water until completely smooth with no dry lumps.
- Pour the flour slurry into the mushroom mixture while stirring constantly. Cook 30-60 seconds.
- In a heatproof measuring cup, dissolve the mushroom bouillon cube or soup mix in 1 1/2 cups boiling water.
- Slowly pour the hot mushroom liquid into the pan while whisking or stirring continuously.
- Bring to a gentle simmer, then lower the heat. Cook 8-12 minutes, stirring often, until the gravy thickens enough to coat a spoon.
- Taste and adjust salt and pepper. For a smoother gravy, blend partially or completely with an immersion blender. Add a splash of hot water if it becomes thicker than you like.
Notes
Recipe #135
Category: Kugels, Sides & Knishes
Yield: About 2 1/2 cups
Method: Saute and simmer
Prep: About 10 minutes
Cook: About 15 minutes
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve when using pareve mushroom bouillon or soup mix. Texture: Smooth, spoonable gravy with small pieces of onion and mushroom; it can also be blended. Best feature: Pantry ingredients turn into a useful sauce for knishes, potatoes, rice, or chicken.
Can and Soup-Mix Amounts Standardized
The family card says only one can of mushrooms and one mushroom cube or mushroom soup mix. The finalized version defines the can as a standard 8-ounce can of sliced mushrooms and uses one mushroom bouillon cube or 2 teaspoons instant mushroom soup mix for the 1 1/2 cups boiling water. Taste before adding extra salt because seasoning mixes vary.
What a Beginner Should Look For
Onions: Soft and lightly golden before liquid is added. Slurry: Completely smooth before it goes into the pan. Finished gravy: Glossy, lightly thickened, and able to coat the back of a spoon without becoming paste-like.
Cold Water Prevents Flour Lumps
Do not mix the flour directly into boiling liquid. Whisk it with cold water first until smooth, then add that slurry to the pan before the hot seasoned water. This is the simplest way for a beginner to get a lump-free gravy.
Beginner Tips
- Drain canned mushrooms well.
- Whisk the slurry before pouring because flour settles quickly.
- Add the hot liquid gradually while stirring.
- Taste before adding more salt; bouillon and soup mix can be salty.
- Thin with hot water if the gravy tightens as it sits.
- Use fresh sliced mushrooms instead of canned; saute them with the onion until softened.
- Blend completely for a smooth sauce or leave chunky for a rustic gravy.
- Add a pinch of garlic powder if serving with potatoes or knishes.
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