GwennyOh has a wide range of interests and loves to read; it seems she knows a bit about virtually everything.
This mushroom gravy recipe is great when you're strapped for time and need a quick fix. But it's also great for all of the other times when you just want a great-tasting gravy!
You can get rid of the small mushroom chunks by putting the soup in a blender and letting it blend for a minute or so. This also creates a smoother gravy. But of course, only if you feel the need to do so. Sometimes I do this; sometimes I don't. You can blend out all of the chunks, some of them, or none at all—the choice is yours.
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One batch serves 2 people
Be Mindful About the Amount of Liquid
You won't need the full liquid amounts for the ingredients listed below. That is because each one of them, including the sour cream, will thin the gravy. I wouldn't recommend adding a total of more than 1 oz of any one or any combination of them. However, you can always adjust the consistency according to your preferences. Also, one can of soup makes a relatively small amount of gravy, so use additional cans as necessary.
- 1 can of condensed mushroom soup, Campbell's is recommended.
- Up to 1 ounce of water, optional
- Up to 1 ounce of milk, optional
- Up to one ounce of sour cream, optional
- 2 ounces of canned and drained or sauteed (ahead of time) mushroom pieces, optional
- To taste, chives, optional
- To taste, soy sauce or powdered beef base, optional
- Place the contents of one can of mushroom soup in a pot. I recommend Campbell's because it's always thick. Heat until it's heated through. Then you'll know what its consistency is.
- Once you can see how thick or thin the condensed soup is, add however much water, milk, and sour cream suits your tastes. You may not feel that it is necessary to add anything at all.
- At times, I find that half an ounce of water is all I'll choose to add. If you haven't used this gravy recipe before, it's important to remember that the condensed soup thins considerably once it heats up. Avoid the temptation to add any other liquid ingredients prior to heating it. When you do add the liquids, it will most likely have more of a thinning effect on the gravy than you expect. Exercise moderation, and know that less is more.
- Once you have added those ingredients, taste test it and decide if the gravy needs more flavor. If so, add a dash of soy sauce or a light sprinkle of powdered beef base. I recommend soy sauce because it's easier.
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Enhancing the Flavor
- Add Fresh Mushrooms: If you wish, you can add chives and/or mushrooms. If you are planning to use fresh mushrooms, sauté them in advance; if you add canned mushrooms, drain them in advance.
- Add Meat Drippings: If you are serving this with any meat product whatsoever, you can add meat drippings for flavor.
- Use Chicken Flavoring: If you were serving the gravy with the chicken or turkey, you could substitute soy sauce or beef base with powdered chicken base.
- Use Chicken and Beef Flavoring: If serving with pork, I'd recommend you use powdered chicken and beef base, use half a desired portion of each.
Tips for Success
To reiterate what I have already stated, mix any of those ingredients in small amounts into the condensed soup. Be sure that you don't overdo it with one; for example, you don't want to make it so runny with water that you can't add a dash of milk if you want to.
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Questions & Answers
Question: Can I make this recipe in a slow cooker?
Answer: Absolutely! You certainly can. You could heat it in a slow cooker or leave it sit to serve gravy for a group event; or otherwise, you could add it to a stew, cooked meatballs, or what have you. There is no end to what you could, in fact, use it for.
Question: Can almond milk be used in place of milk when making gravy?
Answer: Yes, use unsweetened.
© 2013 GwennyOh