This creamy blue oyster mushroom gravy is perfect to serve over mashed potatoes, roasted vegetables, or alongside your favorite protein. Enjoy your delicious homemade mushroom gravy!
- 1 cup blue oyster mushrooms, cleaned and sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup milk (you can use almond milk, soy milk, or regular milk)
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Prepare the Mushrooms: Clean the blue oyster mushrooms and slice them into thin strips or pieces.
Sauté the Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onions and sauté for 2-3 minutes until they become soft and translucent.
Cook the Mushrooms: Add the sliced blue oyster mushrooms to the skillet and cook them for about 5-7 minutes until they turn golden brown and start to release their moisture.
Make the Roux: Sprinkle the flour over the mushrooms and stir well to coat them evenly. Continue cooking for another 2-3 minutes to cook out the raw taste of the flour.
Add Liquid Ingredients: Gradually pour in the vegetable broth while stirring constantly to avoid lumps. Then, slowly pour in the milk, stirring continuously to create a smooth mixture.
Season and Simmer: Add the dried thyme, salt, and pepper to taste. Reduce the heat to low and let the gravy simmer for 5-7 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
Adjust Seasoning: Taste the gravy and adjust the seasoning if needed by adding more salt and pepper.
Serve: Once the gravy has reached your preferred consistency and the flavors have melded together, remove it from heat.
Garnish and Serve: If desired, garnish with fresh chopped parsley before serving.