Chicken Mushroom Gravy
A good gravy for mashed potatoes or over chicken—mushrooms, butter, and roasted chicken flavor in every spoonful. About 10 minutes of cooking on the stove (~20 minutes with prep).
Great on mashed potatoes or poured over chicken.
If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.
Time
- Prep: about 10 minutes
- Cook: about 10 minutes (stovetop)
- Total: about 20 minutes
Nutrition Facts
Serving size: ¼ cup · 1 of about 8 servings
- Calories ~85
- Protein 3 g
- Fat 6 g
- Carbohydrates 5 g
- Fiber 0 g
- Sodium ~220 mg
All nutrition facts are AI generated and approximate.
Ingredients
- ¼ cup butter
- ½ small onion, minced
- 8 oz sliced mushrooms
- 2 tsp fresh cracked pepper
- 3 tsp Better Than Bouillon roasted chicken base
- 1 clove garlic, minced
- ¼ cup flour
- 2 cups milk
Directions
- Melt butter.
- Sauté onion and mushrooms with pepper until softened (about 4 minutes).
- Stir in bouillon, flour, and garlic on the heat until brown (about 1 minute).
- Add milk, stirring constantly; bring to a boil.
- Boil 1 minute and remove from heat.
Notes
- Serve it warm: This gravy is right at home over mashed potatoes or spooned across chicken.
- Adjust the thickness: If it gets too thick as it sits, whisk in a splash more milk to loosen it back up.
- Season carefully: The roasted chicken base is savory on its own, so taste before adding any extra salt.
- Storage: Keeps in the fridge a few days; reheat gently, stirring, and thin with milk as needed.
Why This Works
- A butter-and-flour roux: Browning the flour in the butter thickens the gravy and cooks off any raw-flour taste for a smooth finish.
- Sautéing the mushrooms: Cooking the mushrooms first drives off their moisture and concentrates their savory, earthy flavor.
- Bouillon for depth: The roasted chicken base delivers a rich, meaty backbone without simmering stock for hours.
- Stirring constantly: Whisking as the milk comes to a boil keeps the gravy silky and lump-free.