Shiitake Mushroom Gravy

Omg, this gravy is incredible and I’m not even a mushroom lover!


Robby wanted some kind of gravy for his mashed potatoes.  I am not even sure how it came to be shiitake mushrooms because we both don’t like mushrooms in general.  Well we both absolutely love this gravy, I hope you do too!

Shiitake Gravy

Recipe: Makes 2 Cups

  • 4 Cups Shiitake Mushrooms
  • 2 Bouillon Cube
  • 2 Cup Filtered Water
  • 1/2 Teaspoon Sea Salt
  • 2 Shallot or 1/4 Cup – minced
  • 2 Large Clove Garlic – minced
  • 1/2 Cup Dry White Wine
  • 1/4 Teaspoon of Thyme
  • 4 Tablespoons Butter
  • 2 Tablespoon Brown Rice Flour (you can use regular flour)
  • 1/2 Cup Milk (I used 1%)


Cut off stems of the mushrooms and set aside in a bowl.

 Put water, bouillon cube, mushroom stems and salt in a small sauce pan and bring to a boil.

Reduce heat to low and simmer for 30 minutes.

While stem broth is cooking mince mushroom tops and set aside in a bowl.

When stem broth is done, remove from heat and set aside.

Add shallots, thyme and1 tablespoon butter to a sauté pan on medium heat, saute until onions become transparent and soft.  Add the garlic and cook until golden.  Make sure to stir frequently.  (about 6 – 8 minutes)

Add dry white wine and cook until reduced to a syrup.

Add mushrooms and stir until moisture is gone. (about 15 to 20 minutes)

While mushrooms are cooking make a roux in a small sauce pan on med-low heat by melting the butter then whisking in the flour for 2 minutes to cook the flour stirring all the while, then add the milk while whisking.

Strain mushroom stem broth into roux then add mushrooms and stir until it thickens.

Shiitake Mushroom-Gravy



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