My name is Sherri Hall and I’m a gravyholic! Seriously, I have an extreme weakness for gravy. How bad is it? Well, for starters, while Greg was in the other room taking photographs of the gravy for this post, I was hiding in the kitchen sneaking the remnants of deliciousness from the pan. Yes, I would eat and have eaten gravy by itself. You can judge me if you want, but at least wait until you’ve tasted this gravy!
In addition to being absolutely delicious, I should also mention this Rosemary Mushroom Gravy is incredibly easy to make!
This Rosemary Mushroom Gravy can be served over meats like chicken, beef or lamb as well as side dishes, such as mashed potatoes. We enjoyed ours with my Garlic-Herb Turkey Meatloaf.
- 2 tablespoons olive oil
- 1 (8oz) package cremini (baby bella) mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 (14.5 oz.) can chicken broth (I used reduced-sodium)
- ½ teaspoon browning sauce (I used Gravy Master®)
- 2 teaspoons finely chopped rosemary
- Kosher salt to taste
- Freshly ground black pepper to taste
- Heat two tablespoons olive oil in a skillet over medium-high heat. Add mushrooms and saute until lightly browned and tender, about 5 minutes. Turn off heat and let stand.
- In a saucepan, melt the butter over medium heat.
- Once butter is melted, whisk in flour.
- Once the roux starts to bubble, turn heat to low. Whisk constantly until roux resembles a smooth paste (similar to peanut butter or cake frosting) and has a toasty aroma.
- Whisk in the chicken broth, browning sauce and rosemary. Add salt and pepper to taste. Continue to cook gravy, whisking constantly, until it comes to a boil. Then turn to medium low heat and whisk until gravy thickens.
- Stir in the mushrooms and warm gravy over low heat until ready to serve.