Mushroom-Brandy Gravy

This mushroom gravy gets its richness from a full pound of sauteed mushrooms and a splash of brandy rather than pan drippings or a pile of butter. Cooking spray replaces the fat for sauteing, making this a lighter gravy that still tastes luxurious.

The brandy goes in after the mushrooms have cooked for five minutes and given up their liquid. It deglazes the pan, pulls up all those brown bits stuck to the surface, and adds a warm, oaky depth that water or stock can’t match. Cooking it for another five minutes drives off the alcohol while concentrating the flavor.

Sprinkling flour directly over the mushrooms rather than making a separate roux is a clever technique. Whisking it in as you go coats each mushroom slice and creates the thickening agent right in the pan. Adding the hot (not cold) milk prevents lumps since both the flour and the liquid are at similar temperatures when they meet.

Pro Tips

• Heat the milk first. This recipe specifies bringing the milk just to a boil before setting it aside, and it matters. Cold milk hitting a hot roux causes clumps. Hot milk whisks in smooth every time.
• Slice the mushrooms thin. Thin slices release more moisture, cook down further, and give the gravy a more integrated mushroom flavor than chunky pieces.
• Use dry sherry if you don’t have brandy. The flavor profile is different but equally good, with a nuttier, slightly sweeter character.

Variations

• Add fresh thyme with the mushrooms for an herby, earthy dimension.
• Use a mix of wild mushrooms like cremini, shiitake, and oyster for a more complex, woodsy gravy.