Let bottled and dry mix gravy be relics of the past! This recipe for Mushroom and Onion Gravy stirs up silky and delicious. It's also super freezer-friendly.
In a medium saucepan, melt 4 tablespoons butter. Add the onion and cook on low for 15 minutes, covered. Add the mushrooms and cook another 15 minutes on medium.
Add the remaining 3 tablespoons butter and allow it to melt. Stir in the flour and cook for a minute. The mushroom mixture will appear like a thick paste.
Slowly whisk in the broth, adding a little at a time, until the liquid is incorporated and the mixture is smooth. Simmer until thickened, about ten minutes.
Season with the sage, salt, and pepper.
Notes
To freeze: Store the cooled gravy in an airtight container in the freezer for up to 2 months. Thaw and reheat in a saucepan. Whisk to recombine. Serve hot.To make this gluten-free: Use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour in place of the flour. Make sure that there is no gluten in your broth or any seasoning you might add.To make this vegan: Use oil or a plant-based butter for the dairy butter. Make sure to use a vegetable broth for the liquid.