Print

Mushroom Gravy Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

This Mushroom Gravy recipe features tender pork medallions cooked to perfection and smothered in a rich, savory mushroom gravy. The gravy is made with caramelized baby bella mushrooms, shallots, garlic, and a blend of herbs and spices, creating a comforting and flavorful dish perfect for serving over mashed potatoes, rice, or pasta.

Ingredients

Scale

Pork Medallions

  • 1 pork tenderloin (1 to 1½ pounds)
  • 3 tablespoons flour
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • Butter (for cooking, divided)
  • Olive oil (for cooking, divided)

Mushrooms and Gravy

  • 12 ounces baby bella/cremini mushrooms, sliced ¼-inch thick
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • ¼ cup flour
  • 2½ cups reduced sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon beef bouillon
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme

Instructions

  1. Prep pork: Trim the silver skin from the pork tenderloin and cut it crosswise into 12 medallions. Press each medallion with your palm to flatten to about ½-inch thickness. Whisk the flour and all pork seasonings (salt, garlic powder, onion powder, pepper, paprika) together in a shallow dish. Dredge each medallion in the flour mixture, shake off excess, and place them on a dry surface.
  2. Cook pork: In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. When hot, add half of the pork medallions in a single layer and cook approximately 3 minutes per side, until an instant-read thermometer registers 145˚F or medallions are cooked through. Remove cooked pork and tent with foil. Repeat with remaining pork.
  3. Caramelize mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil in the skillet over medium heat. Increase to medium-high heat and add half of the sliced mushrooms. Stir to coat evenly, arrange in a single layer, and cook for 3 minutes per side until golden brown. Season lightly with freshly cracked salt and pepper and stir. Remove mushrooms and repeat with remaining mushrooms. Transfer all mushrooms to a plate.
  4. Make gravy: In the now-empty skillet, melt 2 tablespoons butter. Add minced shallot and sauté over medium-high heat for 2-3 minutes until softened. Reduce heat to medium, add garlic and red pepper flakes, and sauté for 30 seconds. Add ¼ cup flour and cook for 1 minute, scraping browned bits from bottom. Reduce heat to low and slowly whisk in beef broth. Stir in soy sauce, Worcestershire sauce, Dijon mustard, beef bouillon, dried parsley, oregano, and thyme. Bring to a simmer until thickened to desired consistency. Stir mushrooms into the gravy.
  5. Assemble and serve: Nestle the pork medallions into the skillet with the gravy and cook over medium heat for a few minutes to warm through. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if desired. Serve over mashed potatoes, rice, or pasta for a comforting meal.

Notes

  • Use a meat thermometer to ensure pork medallions reach a safe internal temperature of 145˚F for perfect doneness.
  • Beef bouillon can be substituted with beef base or omitted if unavailable, but it adds depth to the gravy.
  • Caramelizing mushrooms in batches ensures even browning and richer flavor.
  • Leftover gravy can be refrigerated for up to 3 days or frozen for longer storage.
  • This recipe pairs wonderfully with creamy mashed potatoes to soak up the rich gravy.

Keywords: Mushroom Gravy, Pork Medallions, Creamy Mushroom Sauce, Comfort Food, Dinner Recipe

Find it online: https://deliciousdishspot.com/mushroom-gravy-recipe/