A delicious gravy that’s quick and easy to make with no drippings required and packed with loads of flavour from the shiitake mushrooms. The perfect pairing for your Christmas roasts!
Gravies are often overlooked, but in my opinion, they’re secretly the key to a successful Thanksgiving or Christmas dinner. They’re the heavyweights of any good dinner spread, because a great gravy does three important things: it brings all the components on the plate together, adds an extra layer of flavour to the palate, and provides much needed moisture.
Whether a gravy successfully does all three really comes down to one thing, how it tastes. A bad gravy can easily ruin an otherwise delicious meal, and when you’re expecting something rich and delicious, that disappointment really takes away from the experience.
But oooo not this gravy, this gravy is absolutely delicious! At one point, I’ll admit, I pretty much grabbed a spoon and started chugging this gravy. It’s that good. It’s incredibly easy and packed with flavour, and you don’t need drippings or any special techniques to make it. The real secret here is the deep umami and earthy flavour from the shiitake mushrooms.
Not all gravies work well with every meal, as flavour pairings matter. This one is specifically made to complement steak, lamb, and roasted chicken. And yes, before you even ask, you can absolutely use this gravy to make the Moist Maker for your post Christmas day sandwich that Ross loves so much, so there ya go!
Make my Christmas recipes this Christmas and enjoy them with your loved ones. And don’t forget to tag me and use @saffronandsunday so I can see your creations too. Share this recipe and sprinkle some love in the comments below!
Shiitake Mushroom Gravy (No Drippings Needed)
Ingredients
- 80 g Shiitake Mushrooms
- 1 tbsp Unsalted Butter
- 2 tbsp Vegetable Oil neutral tasting oil
- 4 cloves Garlic
- 2 tsp Dried Oregano
- 2 tsp Dried Thyme
- 2 tsp Ground Black Pepper
- 20 g All Purpose Flour
- 1 cube Chicken Bouillon
- ½ cube Beef Bouillon
- 700 ml Hot Water
- 200 ml Heavy Cream 35% Fat
Instructions
- Clean the shiitake mushrooms and slice them thinly. Peel and mince the garlic cloves, then set both aside.
- In a mixing bowl or jar, combine the hot water with the chicken and beef bouillon. Let it sit for about 1 minute, then mix well until fully dissolved. Set aside.
- Add the unsalted butter and oil to a small pot or milk pan over medium-high heat. Once the butter has melted, add the minced garlic, dried oregano, thyme, and ground black pepper. Sauté for about 30 seconds, until fragrant.
- Add the shiitake mushrooms and sauté for a further 5 minutes. Pour in the prepared bouillon mixture and whisk well to ensure there are no lumps.
- Lower the heat to medium-low, then add the heavy cream. Whisk gently until fully incorporated and allow the gravy to come to a boil before removing it from the heat source.
- Transfer the gravy to a gravy boat or serving bowl. Serve hot and enjoy, do use caution when eating, as it will be hot.
