Easy Savory Mushroom Herb Gravy with Baby Potatoes Recipe

Introduction

This easy savory gravy herb mushroom peelers recipe features tender baby potatoes smothered in a rich, flavorful mushroom gravy. With fragrant herbs and smoky paprika, it’s a comforting dish perfect for a simple family dinner or a cozy meal any night of the week.

Ingredients

• 0.45 kg baby potatoes
• 2 cups button mushrooms
• 0.25 cups unsalted butter
• 0.25 cups olive oil
• 1 medium onion
• 3 cloves garlic
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 0.125 cups all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, to taste

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Add the peeled and halved baby potatoes and cook until tender, about 10-12 minutes. Drain and set aside.
2. Step 2: In a large skillet, melt the butter with olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for an additional minute, stirring frequently.
3. Step 3: Add the sliced mushrooms to the skillet. Cook until they are moist and lightly browned, about 5-7 minutes, stirring occasionally.
4. Step 4: Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for an additional minute. Gradually pour in the vegetable broth while continuously stirring to prevent lumps. Add soy sauce, dried thyme, dried rosemary, and smoked paprika. Season with salt and pepper to taste.
5. Step 5: Gently fold in the cooked baby potatoes to the mushroom gravy. Allow the mixture to simmer for around 5 minutes so the potatoes soak up the flavors and everything is heated through.
6. Step 6: Spoon the savory gravy herb mushroom peelers onto a serving platter and garnish with freshly chopped parsley before serving.

Tips & Variations

• Use cremini or shiitake mushrooms for a deeper flavor profile.
• Add a splash of white wine with the broth for extra acidity and aroma.
• For a vegan version, substitute butter with more olive oil and use tamari instead of soy sauce.
• Fresh herbs like thyme and rosemary can be used instead of dried for a brighter taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to prevent sticking. Adding a splash of vegetable broth when reheating can help restore the gravy’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, small waxy potatoes like fingerlings or new potatoes work well as they hold their shape during cooking.

Is this recipe gluten-free?

The recipe as written uses all-purpose flour which contains gluten. To make it gluten-free, substitute the flour with a gluten-free alternative like cornstarch or rice flour.

Easy Savory Mushroom Herb Gravy with Baby Potatoes Recipe

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★★★★★

4.7 from 58 reviews

• Author: anna
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Easy Savory Gravy Herb Mushroom Peelers recipe features tender baby potatoes and sautéed button mushrooms in a flavorful herb-infused gravy. Cooked in a skillet, this hearty and comforting dish combines garlic, thyme, rosemary, and smoked paprika for a rich, savory taste, perfect as a side dish or vegetarian main.

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Ingredients

Scale 1x2x3x

Potatoes

• 0.45 kg baby potatoes, peeled and halved

Mushrooms and Vegetables

• 2 cups button mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced

Fats and Oils

• 0.25 cups unsalted butter
• 0.25 cups olive oil

Liquids and Broth

• 1 cup vegetable broth
• 1 tablespoon soy sauce

Dry Ingredients and Spices

• 0.125 cups all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste

Garnish

• Fresh parsley, chopped, to taste

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Instructions

1. Boil Potatoes: In a large pot, bring salted water to a boil. Add the peeled and halved baby potatoes and cook until tender, about 10-12 minutes. Drain and set aside.
2. Sauté Onions and Garlic: In a large skillet, melt the butter with olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to release flavor.
3. Cook Mushrooms: Add the sliced mushrooms to the skillet. Cook until they release moisture and turn lightly browned, about 5-7 minutes, stirring occasionally for even cooking.
4. Create the Gravy: Sprinkle the flour evenly over the mushroom mixture and stir well to combine, cooking for an additional minute to cook off the raw flour taste. Gradually pour in the vegetable broth while continuously stirring to prevent lumps. Add soy sauce, dried thyme, dried rosemary, and smoked paprika. Season with salt and black pepper to taste, stirring thoroughly to incorporate all ingredients.
5. Combine Potatoes and Simmer: Gently fold in the cooked baby potatoes into the mushroom gravy. Allow the mixture to simmer for around 5 minutes, letting the potatoes soak up the gravy flavors and ensuring everything is heated through.
6. Serve and Garnish: Spoon the savory gravy herb mushroom peelers onto a serving platter and garnish with freshly chopped parsley before serving to enhance freshness and presentation.

Notes

• Use fresh herbs if available for a more vibrant flavor.
• Adjust the thickness of the gravy by adding more vegetable broth if desired.
• For a vegan version, substitute butter with vegan margarine or more olive oil.
• Button mushrooms can be replaced with cremini or shiitake mushrooms for a deeper flavor.
• Serve hot as a side dish or a vegetarian main course.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: savory gravy, herb mushroom peelers, baby potatoes, mushroom gravy, vegetarian, easy dinner recipe