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Sherry-Mushroom Gravy

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Serves 8

  • by from Fine Cooking
    Issue 91

You can serve this zesty gravy over meatloaf or mashed potatoes. Use the Meatloaf Recipe Maker to create a custom meatloaf recipe with your favorite vegetables, herbs, and mix-ins.

  • 1 cup lower-salt beef or chicken broth; more as needed
  • 2 Tbs. extra-virgin olive oil
  • 2 slices center-cut bacon, minced
  • 6 oz. cremini (baby bella) or white mushrooms, cleaned and sliced about 1/8 inch thick (2 packed cups)
  • 1/2 cup minced yellow onion
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. dry sherry
  • 3 Tbs. all-purpose flour

Combine the broth with 1 cup of hot water. Heat the oil in a 12-inch skillet over medium-high heat. Add the bacon and cook, stirring to break apart the pieces, until just starting to crisp, 1 to 2 minutes. Add the mushrooms, onion, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until the mushrooms have cooked through and start to brown the bottom of the pan, 5 to 8 minutes.

Add the sherry and stir to release the browned bits from the bottom of the pan, about 1 minute. Sprinkle in the flour and stir constantly until the mixture has browned and is slightly dry and crumbly, about 30 seconds.

Whisk in half of the broth mixture and continue whisking until the liquid is absorbed into the flour, about 30 seconds. Whisk in the remaining broth mixture and bring the gravy to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 5 to 10 minutes.

Season to taste with salt and pepper and thin with water or broth if necessary. Transfer to a small saucepan, cover, and keep warm. Reheat the gravy if necessary before serving.

Make Ahead Tips

This gravy can be made up to 1 day ahead and reheated over medium-low heat.

This gravy was amazing. I used port as I didn't have sherry. I made this meatloaf and gravy for my nephew, not realizing until he came over, that meatloaf was his favourite dish. He ate every bite of the huge portion I gave him, and he told me it was the BEST meatloaf he'd ever had! I took that as great praise indeed!

I didn't follow the recipe exactly ... I skipped the "flour" step and thickened the gravy with corn starch, cooked the veggies in bacon fat instead of olive oil (I was out) and added a health dose of garlic powder (because garlic and mushrooms are made for each other) and substituted sherry with red wine (it's what I had on hand). Small alterations or no, this gravy is the bomb and very forgiving!

Bacon and mushrooms in a sherry laced gravy - YUM! What's not to like? Plus it's super quick and easy to make!

My husband usually turns thumbs down on mushrooms, but he liked this gravy (without pureeing the mushrooms).

Perfect everytime!

Threw the gravy into the blender for a more even consistency (to entice 13 yo son to try it) -- love it! Meatloaf is still in the oven.

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