Quick Mushroom Gravy

Mushrooms make a wonderful flavour base for this gravy, easily made without pan drippings; serve with roast pork or roast chicken. You can also stir leftover sliced roasted chicken or pork into the gravy, to make a hot gravy sandwich.

Ingredients11

  • 1 pkg (227 g) PC Sliced Cremini Mushrooms
    Portobello Mushrooms, Sliced
    In Cart

    President's Choice  Portobello Mushrooms, Sliced (170g)

    $4.99 ea
    $2.94 / 100 g
  • 2 tbsp (25 mL) unsalted butter
    Butter, Unsalted
    In Cart

    No Name  Butter, Unsalted (454g)

    $3.97 ea
    $0.87 / 100 g
  • 1/4 cup (50 mL) minced shallots
    Shallots
    In Cart

    Shallots (250g)

    Not available to
    shop online

  • 1 tsp (5 mL) chopped fresh thyme
    Thyme
    In Cart

    President's Choice  Thyme (40g)

    $2.79 ea
    $6.98 / 100 g
  • 3 tbsp (45 mL) all-purpose flour
    All Purpose Flour, Original
    In Cart

    Robin Hood  All Purpose Flour, Original (2.5kg)

    $3.99 ea $4.99
    $0.16 / 100 g
  • 2 tsp (10 mL) Dijon mustard
    Dijon Mustard
    In Cart

    President's Choice  Dijon Mustard (250mL)

    $2.49 ea $3.29
    $1.00 / 100 mL
  • 1 tsp (5 mL) Worcestershire sauce
    Worcestershire Sauce
    In Cart

    Lea & Perrins  Worcestershire Sauce (284mL)

    $4.29 ea
    $1.51 / 100 mL
  • 1/2 tsp (2 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.49 ea
    $4.53 / 100 g
  • 1/4 tsp (1 mL) freshly ground black pepper
    Black Pepper, Ground
    In Cart

    No Name  Black Pepper, Ground (150g)

    $5.99 ea
    $3.99 / 100 g
  • Ingredients Unavailable Online
    1-_ tbsp (22 mL) canola oil
    2-_ cups (625 mL) PC Blue Menu Chicken Broth

Cooking Instructions

1

In large non-stick frying pan, heat oil over medium-high heat; cook mushrooms for about 10 minutes, stirring occasionally, or until golden brown; transfer to a bowl.

2

Return pan to heat; add butter, swirling to melt. Add shallots and thyme; cook for 1 minute. Sprinkle flour all over; stir to combine.

3

Whisk in chicken broth, Dijon and Worcestershire sauce until smooth. Let sauce return to a gentle simmer then reduce heat to low. Stir in cooked mushrooms, salt and pepper. Continue to cook for about 20 minutes or until sauce is thick enough to coat the back of a wooden spoon. Keep warm until ready to serve.
You will need
1-_ tbsp (22 mL) canola oil
1 pkg (227 g) PC Sliced Cremini Mushrooms
2 tbsp (25 mL) unsalted butter
1/4 cup (50 mL) minced shallots
1 tsp (5 mL) chopped fresh thyme
3 tbsp (45 mL) all-purpose flour
2-_ cups (625 mL) PC Blue Menu Chicken Broth
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) Worcestershire sauce
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper