You can make this creamy, earthy gluten-free mushroom gravy in minutes with just 6 ingredients and a single skillet. Serve with gluten-free biscuits, over mashed potatoes, and bring a vat of it to holiday feasts.
6ounces(170 g) cleaned, thinly sliced mushrooms such as shiitakes (about 4 cups)
3tablespoonsminced shallot or onion
2tablespoons(15 g) cornstarch
2cups(475 ml) vegetable stock, mushroom stock, or bouillon (low sodium if you prefer)
2tablespoons(30 ml) heavy cream (or unsweetened plant-based creamer)
salt, if needed
freshly ground pepper
herbs such as thyme, sage, or chives, to taste
Melt the butter in a wide skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden and tender, 8-10 minutes.
Add the shallot and cook until tender, 3-5 minutes.
Stir in the cornstarch to coat the mushrooms, then add the vegetable stock and cream. Simmer until thickened, stirring frequently, 2-3 minutes. Remove from the heat.
Taste, adding salt, pepper, and/or herbs until you like the flavor. If the gravy is too thick, thin with a little extra broth. Serve warm.
This gravy is best made soon before serving. You can cover the finished gravy and keep it at room temperature for up to 2 hours. Warm gently over low heat before serving.
Make ahead: This gravy tends to lose its thickness when chilled and reheated. But you can prepare and/or cook the mushrooms and shallots ahead of time to ease day-of prep. Just finish the gravy on the stove within 2 hours of dinner.