Mushroom Gravy

Mushroom Gravy




5 min


10 min


white mushroom sliced 1 cup
diced onion 1/4 cup
minced garlic 2 cloves
olive oil 1 tbsp
cornstarch 1 tbsp
beef broth 2 cups
thyme 1/2 tsp
Worcestershire Sauce 1/2 tsp
salt and pepper To taste-I would recommend at least 1/2 tsp of each.

This simple gravy is the perfect topper to my Schweine Schnitzel, but it is also fantastic on mashed potatoes or with roast beef.

  1. Saute mushrooms with olive oil  over medium heat in a sauce pan until they are nice and brown, about 5 minutes.
  2. Remove the mushrooms from the pan and add the diced onion and cook for about 2 minutes.
  3. Add minced garlic. Cook for about 1 minute.
  4. While the vegetables are cooking, combine the Worcestershire sauce, beef broth, thyme, salt, pepper, and cornstarch in a liquid measuring cup. Stir until there are no lumps.
  5. Pour the liquid mixture over the onions and garlic. Add the mushrooms back and turn up the heat to high.
  6. Bring mixture to a boil and cook stirring every minute or so for 3 minutes.

You want to mushrooms to look like this before you remove them from the pan.

This is my favorite on schnitzel!

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