Gluten Free Mushroom Gravy Recipe

This is a delicious gluten free mushroom gravy. You’ll want to pour it on beef, chicken, potatoes, etc. The wine makes it a winner, and your family won’t believe it’s gluten free.

What could be better than homemade gluten free mushroom gravy?

This one is so delicious, I’ve added it to my collection of mouthwatering gluten free gravies — just the thing to add a burst of flavor and a whole lot of yum!

I make this gluten free mushroom gravy all the time.

Paired with crusty Gluten Free Quick Garlic Bread, it’s not only comforting but also incredibly satisfying.

It’s a fantastic choice along with my favorite Gluten Free Thanksgiving recipes or any holiday feast. I enjoy it with traditional appetizer and side dishes like easy Bacon Brussels Sprouts: Restaurant Style Recipe and Savory Gluten Free Stuffing Or Dressing, but it truly shines over mashed potatoes or Fried Potatoes and Onions. 

I’ll show you how easy it is to make even if you don’t have any pan drippings. Then we’ll add some wine and call it a flavor party in your mouth.

Deal? Let’s go.

Ingredients 

You’ll only need 5 ingredients and some salt and pepper. You’ve probably got them right there in you pantry: butter, mushrooms, beef broth, gluten free all purpose flour, and some dry red wine.

Instructions

*Free printable recipe card is available at the end of the post.

First, melt butter in large pan over medium-high heat. Add your mushrooms and cook and stir for about 10 minutes. Be careful not crowd the pan so the mushrooms can get nice and brown. Then set them aside while you make a roux in the same pan.

How to make a roux

Our roux is a mixture of butter and flour cooked up to make a paste, which serves as the base to thicken our sauce. We cook the flour for about three – five minutes. The roux will develop a rich nutty aroma as it cooks. This is to avoid a raw flour taste.

Next add your broth, wine, salt and pepper to pan. Whisk and stir until flour is dissolved. Continue stirring, bring to a boil, then simmer until thickened, 1 to 2 minutes.

Stir in the reserved mushrooms. Pour into a gravy boat, and you’re ready to serve.

Pro tips and recipe notes

• Always use room temperature or cool wine and broth when adding to the hot roux. Gradually add and continuously whisk to separate the starches and thicken the gravy. Bringing the mixture to a low boil, enables the starches to thicken, about 2 minutes.
• Keep your gravy warm. Gravy thickens as it cools which creates a pudding like texture so you will want to keep it warm in a thermos or water bath until you’re ready to serve.
• How long will your gravy keep. Remember gravy is perishable. You can keep it in the fridge for 2 days.

Happy cooking! And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

Recipes to pair with your mushroom gravy

Decadently juicy and flavorful Châteaubriand Roast is perfect smothered in gravy.

Amp up the flavor of this massive Tomahawk Rib Eye Steak by covering it in gravy.

This gravy pairs wonderfully with Gluten Free Crispy Chicken Fingers or easy Gluten Free Panko-Crusted Pork Chops.

Simmering with a hint of cinnamon in the gravy, takes these Gluten Free Lamb Meatballs over the top.

Gluten free Yorkshire pudding smothered in gravy served along side a wonderful roast is the quintessential British dinner. What fun! Everyone can get their own and can pour gravy right into the hollow middle.

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3.50 from 6 votes

Gluten Free Mushroom Gravy Recipe

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This is a delicious mushroom gravy. You'll want to pour it on beef, chicken, or potatoes. Wine makes it a winner.

Course Side

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Calories 40kcal

Author Barbara Bianchi

Ingredients

• 1 tablespoon butter
• 1 cup sliced fresh mushrooms
• 2 tablespoons butter for your roux
• 2 tablespoons GF All Purpose Baking Flour
• 1 cup beef broth
• 3/4 cup dry red wine
• 1/4 teaspoon salt
• 2 dashes of pepper

Instructions

• Melt 1 tablespoon of butter in a large pan over medium-high heat. Add mushrooms; cook and stir 10 minutes. Remove and reserve.
  1 tablespoon butter, 1 cup sliced fresh mushrooms
• Add the remaining 2 tablespoons of butter and your flour to the same pan to make a paste, which serves as the base to thicken our sauce. Cook the flour for about three - five minutes.
  2 tablespoons butter, 2 tablespoons GF All Purpose Baking Flour
• Add broth, wine, salt and pepper to pan. Whisk and stir until flour is dissolved. Continue stirring, bring to a boil, then simmer until thickened, 1 to 2 minutes.
  1 cup beef broth, 1/4 teaspoon salt, 2 dashes of pepper, 3/4 cup dry red wine
• Stir in reserved mushrooms. Pour into a gravy boat, and you're ready to serve.

Notes

• Always use room temperature or cool wine and broth when adding to the hot roux. Gradually add and continuously whisk to separate the starches and thicken the gravy. Bringing the mixture to a low boil, enables the starches to thicken, about 2 minutes.
• Keep Your Gravy Warm. Gravy thickens as it cools which creates a pudding like texture so you will want to keep it warm in a thermos or water bath until you're ready to serve.
• How long will your gravy keep. Remember gravy is perishable. You can keep it in the fridge for 2 days.

 

Nutrition

Calories: 40kcal

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