This Mushroom gravy recipe is a game-changer in the world of gravies – a healthy mushroom gravy without refined flour and butter that'll knock your socks off. Whether you're whipping up a cozy family dinner or prepping for a special occasion, this easy homemade mushroom gravy recipe can be your new go-to.
Why This Mushroom Gravy?
But first, let's talk about why you'll love this gravy. It's not just a sauce; it's a statement of health and flavor. We're ditching the all-purpose flour and embracing the wholesomeness of wheat flour and veggies. Plus, it's a vegetarian mushroom gravy for rice that pairs beautifully with aromatic herbed rice, making your meal an experience rather than just another dinner.
Ingredients at a Glance:
- Mushrooms: These little guys are low in calories but high in umami and earthiness.
- Broccoli: Bringing in a crunch and a host of nutrients.
- Wheat Flour: Our thickening agent, waving goodbye to gluten-heavy maida.
- Spices & Herbs: A blend that adds depth and warmth to the dish. I have used red chili flakes, white pepper, fresh basil, mixed herbs
- Cheese: Cheddar Cheese and Parmesan, Just a touch, for that indulgent creaminess without going overboard.
The Making of Mushroom Gravy:
- Start by sautéing your mushrooms and broccoli in some good vegetable oil until they're just right – tender but with a bit of bite.
- Sprinkle in the wheat flour, and let it hug the veggies, creating a base for our thick and luscious gravy.
- Pour in the milk gradually, stirring constantly to avoid any dreaded lumps.
- Spice time! Add in those herbs and let the mixture sing with flavors.
- Cheese goes in last, melting into the sauce and binding everything together.
Is It Gluten-Free?
Absolutely! We've used wheat flour, but for a gluten-free mushroom gravy with broccoli, simply swap it out for your favorite gluten-free flour blend. Voila!
Expert Tips for the Best Mushroom Gravy:
- Mushroom Prep: Clean them with a damp cloth instead of washing – no one likes soggy mushrooms!
- Flour Power: Toast the flour a little to avoid a raw taste.
- Milk Matters: Warm it up first to integrate seamlessly into the gravy.
Sure thing! Whip it up, let it cool, and store it in the fridge. It's a lifesaver for busy bees.
- Fridge: In an airtight container, it’ll stay happy for 3-4 days.
- Freezer: Freeze it, and it’ll be good for a month. Just thaw and reheat.
Drizzle it over steaming hot herbed rice, or use it as a side to give any meal an instant upgrade. It's versatile, so get creative!
So there you have it – a nutritious broccoli mushroom gravy that’s not just a treat for your taste buds but also for your well-being. And remember, this is more than just a dairy-free creamy mushroom sauce; it’s comfort in a bowl, ready to make your meals memorable. Happy cooking!
More Such Recipes
- 5 Mushroom Curry Recipes
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- Matar Mushroom Recipe
- Mushroom Pepper Fry
- Mushroom Soup Recipe
- mushroom Rice
- Mushroom Tikka Recipe
- Tawa Mushroom
- Mushroom Biryani Recipe
- 2 cups fresh mushrooms cleaned and sliced
- 1 cup broccoli florets
- 1.5 tablespoons vegetable oil
- 1 tablespoon wheat flour
- 1 teaspoon red chili flakes
- 1 teaspoon white pepper
- 1 teaspoon dried basil
- 1 teaspoon mixed herbs
- 1 slice of cheddar cheese
- 1 tablespoon grated Parmesan cheese
- 350 ml milk
- Heat the vegetable oil in a large pan over medium heat. Add the sliced mushrooms and broccoli florets to the pan. Cook, stirring occasionally, until the vegetables are tender and the mushrooms have released their moisture and started to brown.
- Sprinkle the wheat flour over the cooked vegetables and stir to coat. This will help thicken the sauce without creating a traditional roux. Keep stirring for a couple of minutes to cook the flour slightly.
- Slowly pour in the milk, constantly stirring to combine the flour with the milk and prevent lumps from forming. Continue to cook and stir until the sauce begins to thicken.
- Once the mixture has thickened to your liking, add the red chili flakes, white pepper, dried basil, and mixed herbs. Stir well to distribute the spices evenly.
- Reduce the heat to low, and add the slice of cheddar cheese and the Parmesan cheese to the sauce. Stir until the cheeses have melted and the sauce is smooth and creamy.
- Taste and adjust the seasoning if necessary. If the sauce is too thick, you can thin it with a little more milk or some vegetable stock.
- Serve the creamy mushroom and broccoli gravy over herbed rice, garnished with additional herbs or cheese if desired.