Mushroom and Roasted Garlic Gravy

By • October 31, 2010 • 8 Comments

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Author Notes: This is my go-to gravy recipe. It's great with roasted chicken or turkey. - melissavmelissav

Food52 Review: We used dried porcini and fresh shiitakes to make this rich, mushroom-laden gravy subtly flavored with roasted garlic. Melissav suggests using it with chicken or turkey, but we think this would also be great on roast pork or even beef since shiitakes can have an assertive flavor. - LaurenThe Editors

Serves 6

  • 1 small head of garlic
  • olive oil
  • 3/4 ounce dried mushrooms, porcini, shitake, whatever you have
  • 2 cups shitake mushrooms (or wild mushrooms if you have some), caps thinly sliced
  • approx 2 cups chicken or turkey stock
  • pinch fennel seeds, finely ground
  • 3 tablespoons fat from chicken or turkey roasting pan (you can sub butter if you want to make this ahead of time)
  • 3 tablespoons wondra flour
  • salt and pepper
  1. Roast the garlic - Peel off some of the outer layers of papery skin, leaving all of the cloves still encased in a layer of skin. Place on a piece of aluminum foil, drizzle with a little olive oil and a pinch of salt. Wrap tightly in the foil and bake in oven or toaster oven at 300 for 1 hour. Let cool and then squeeze the garlic into a small bowl. I ended up with 1.5 TB. If you have a lot more, you can keep in the fridge for other uses, topped with a bit a olive oil. You can do this a day ahead of time if you prefer.
  2. Place the dried mushrooms in a bowl and pour 1 cup of boiling water over. Cover with saran wrap and let sit for 20 minutes or so until soft. Remove the mushrooms from the soaking liquid and chop finely. Reserve the soaking liquid, pouring all of it except for the very bottom with the debris into a 4 cup liquid measuring cup. Set aside.
  3. Once the chicken or turkey is done roasting, remove the poultry from the roasting pan and pour the drippings into a fat separator. Reserve 3 TB of the fat. Discard (or save) the rest. Pour the remaining drippings into the measuring cup with the mushroom liquid. Add enough stock so you have 3.5 cups.
  4. Place the roasting pan over high heat and add the 3.5 cups of liquid discussed above to the pan to deglaze the pan and boil for a few minutes. Once the pan is deglazed, remove from the heat and set aside.
  5. Place the 3 TB of fat in a medium saucepan over medium high heat. Saute the mushrooms until soft, 4 minutes. Add the fennel seed and reconstituted dried mushrooms and saute for 1-2 minutes. Add the roasted garlic and mix in for 30 seconds.
  6. Add the Wondra and stir for 1.5 minutes. Slowly whisk in the liquid from the deglazed pan, bring to boil and whisk frequently for the next 15 or so minutes until thickened up nicely. Taste and season with salt and pepper.
  7. Pour into a gravy boat and enjoy.
Jump to Comments (8)

Tags: gravy, Holidays, mushrooms, roast

Comments (8) Questions (0)


over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Gorgeous! I'm making this. Congrats on the EP!! ;o)


over 4 years ago melissav

Thanks AJ. Hope you like it.


over 4 years ago Askiba

I bet the addition of mushrooms in this gravy makes it so rich and delish!


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I bet this is really good. Love the mushrooms. And garlic.


over 4 years ago melissav

Thanks, it is definitely a gravy for mushroom lovers!


over 4 years ago cheese1227

Looks good. Will only "Wondra" do?


over 4 years ago melissav

You can definitely use reguar flour, which I often do at Thanksgiving at my mom's house since there is no Wondra (or spices fresher than five years for that matter)!


over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Just to jump in here . . . if I'm out of Wondra, I use cake flour in recipes, and it's a reasonable substitute . . . not quite as good as Wondra, but better than all-purpose flour. ;o)