Mushroom Gravy for Mashed Potatoes

Name: Mushroom Gravy for Mashed Potatoes
Yield: 3 servings
Cuisine: American
Ingredients: 1/4 cup cornstarch; 1 cup water; 3 cups stock (if unavailable, use water boiled with any bouillon cube like Knorr, adjusting to taste); 1/2 cup thinly sliced mushrooms; Salt and pepper to taste

小玲 @cook_15652891

Our family loves mashed potatoes, but I'm not a fan of store-bought gravy. It's not only expensive but also too salty for kids. Today, I'm sharing my go-to recipe.

小玲 @cook_15652891

Our family loves mashed potatoes, but I'm not a fan of store-bought gravy. It's not only expensive but also too salty for kids. Today, I'm sharing my go-to recipe.

Saved

Ingredients

3 servings

1/4 cupcornstarch
1 cupwater
3 cupsstock (if unavailable, use water boiled with any bouillon cube like Knorr, adjusting to taste)
1/2 cupthinly sliced mushrooms
Salt and pepper to taste

Saved

Steps

1

We usually make some kind of soup for dinner, which leaves us with pork or chicken broth, equivalent to what Westerners call stock. We save about 3 cups of this broth in the fridge for gravy. We use canned mushrooms, which are already thinly sliced. If using another brand, slice them thinly yourself. Dissolve 1/4 cup cornstarch in 1 cup water, add 1 teaspoon salt, and stir until dissolved.
2

Bring the stock to a boil and add the mushrooms. Once boiling, reduce to medium heat. Gradually add the dissolved cornstarch, one ladle at a time, stirring constantly to prevent settling. The stock will gradually thicken. Continue adding cornstarch mixture, allowing it to cook and clear before adding more, until you reach your desired thickness.
3

Taste and season with pepper to your liking. Once done, transfer to another container to prevent it from drying out along the edges. Serve over warm mashed potatoes. It's delicious! If you have leftovers, store them in the fridge and reheat within 2 days.