Creamy Mushroom Recipe – Garlic & Lemon Flavored Gravy

Last Updated on 2 months by Neha Deshmukh

Creamy Mushroom Recipe – Garlic & Lemon Flavored Gravy

Introduction

Oh, mushrooms! They just have this magical ability to make everything taste better, don’t they? I remember the first time I made this creamy mushroom gravy – it was a chilly evening, and I was craving something comforting. This recipe quickly became a family favorite, and I’m so excited to share it with you. It’s surprisingly easy to make, packed with flavor, and perfect with rice, roti, or even as a delicious side for your festive meals. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average mushroom dish. The combination of earthy mushrooms, fragrant garlic, a hint of lemon, and a creamy, luscious gravy is simply divine. It’s ready in under 30 minutes, making it perfect for weeknight dinners, and it’s versatile enough to impress guests. Plus, it’s easily adaptable to suit your preferences – vegan, gluten-free, spicier… you name it!

Ingredients

Here’s what you’ll need to create this creamy mushroom magic:

• 1 lb Mushrooms (button and baby bellas), sliced (about 450g)
• 2 Shallots, sliced
• 2 tbsp Butter (approx. 30g)
• 1 tbsp Garlic, finely chopped
• ½ tsp Salt
• ¼ tsp Clove Powder
• 1 tsp Italian Seasoning
• 1-2 tsp Lemon Juice
• 2 tbsp Extra Virgin Olive Oil (approx. 30ml)
• 3 tbsp All-Purpose Flour (Maida) (approx. 45g)
• 7 cups Vegetable or Chicken Stock (approx. 1.6L)
• 2 tbsp All-Purpose Flour (Maida) (approx. 30g)
• ¼ cup Water (approx. 60ml)
• Red Chili Flakes (optional)
• Half and Half/Milk – quantity to your liking
• Black Pepper

Ingredient Notes

Let’s talk ingredients! Using a mix of button and baby bella mushrooms gives you a lovely depth of flavor and texture. Don’t skimp on the shallots – they’re much more delicate and aromatic than regular onions. A tiny pinch of clove powder really elevates the savory notes, trust me!

Now, about the stock. Vegetable stock keeps it vegetarian, while chicken stock adds a richer, more savory flavor. Feel free to use whichever you prefer. And for the creaminess? Half-and-half gives you a lovely richness, but milk works beautifully too – just adjust the quantity to reach your desired consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter in a wide skillet over medium heat. Once melted, add the sliced shallots and sauté until they turn lightly browned and fragrant.
2. Now, add the sliced mushrooms and cook until they release their moisture and start to brown. This takes a bit of patience, but it’s worth it!
3. Stir in the finely chopped garlic, salt, clove powder, and Italian seasoning. Continue to sauté until the mushrooms caramelize slightly – this is where the magic happens!
4. Turn off the heat and stir in the lemon juice. Transfer the sautéed mushrooms to a plate and set aside.
5. In the same skillet, heat the olive oil. Add 3 tablespoons of flour and cook, stirring constantly, until it turns a light pink color. This creates a roux, which will thicken our gravy.
6. Gradually whisk in the vegetable or chicken stock, a little at a time, to prevent lumps from forming. If you do get lumps, an immersion blender works wonders!
7. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, allowing the gravy to thicken.
8. In a small bowl, whisk together 2 tablespoons of flour with ¼ cup of cold water until smooth. This is our slurry.
9. Slowly pour the flour slurry into the simmering gravy while stirring continuously. Boil for another 2 minutes, stirring constantly.
10. Add the sautéed mushrooms and a pinch of red chili flakes (if you like a little heat!). Simmer for 3 more minutes.
11. Finally, stir in the half-and-half or milk, a little at a time, until you reach your desired level of creaminess. Adjust the salt, lemon juice, and black pepper to taste.

Expert Tips

• Don’t overcrowd the skillet when sautéing the mushrooms. Work in batches if necessary to ensure they brown properly.
• Whisking constantly when adding the stock and slurry is key to preventing lumps.
• Taste as you go! Adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Substitute the butter with vegan butter and use plant-based milk (like almond or soy milk) and vegetable stock.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of maida.
• Spice Level Adjustment: Add more or less red chili flakes to control the heat. A dash of cayenne pepper also works well!
• Festival Adaptation: This makes a fantastic side dish for Christmas or Thanksgiving. I’ve served it with roasted turkey and mashed potatoes to rave reviews! My aunt always adds a splash of cream sherry for a festive touch.

Serving Suggestions

This creamy mushroom gravy is incredibly versatile. Serve it over:

• Steamed rice
• Warm roti or naan
• Mashed potatoes
• Grilled chicken or fish
• Pasta

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of mushrooms work best in this recipe?

While button and baby bella mushrooms are my go-to, you can experiment with other varieties like shiitake, oyster, or cremini mushrooms.

Can I make this recipe ahead of time?

Yes! You can make the gravy a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.

What can I substitute for half-and-half or milk?

You can use cream, coconut milk (for a vegan option), or even a little sour cream for extra tang.

Is it possible to make this dish without using flour?

It’s tricky, but you can try using cornstarch as a thickener. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water and add it to the simmering gravy.

How can I adjust the tanginess of the lemon flavor?

Start with 1 teaspoon of lemon juice and add more to taste. A squeeze of lime juice also works beautifully!