Shiitake And Baby King Oyster Mushroom Gravy With Sour Cream

This shiitake and baby king oyster mushroom gravy with sour cream opens your eyes to a world of earthy umami flavor. It’s rich and delicious, perfect over your grilled meats or mashed potatoes. With an incredibly deep flavor and a velvety texture, this sauce is easy to make. This mushroom gravy is a must to add to your extra special occasions menu planning—it’s that good. The meaty mushrooms pair with simple ingredients to make a delightful, irresistible, creamy sauce.

If you’ve ever had mushroom gravy over pork chops. Even the kid-friendly version, you know it’s a winning flavor combination. Now imagine deepening the earthy flavor with a new type of mushroom. Enter the king oyster mushrooms with their friends, the shiitake mushrooms. These two mushroom varieties are meaty cousins to the cremini and white button commonly used in household cooking. The king oysters with their long stems are harder to find in Northern Ontario. Still, they are well worth sourcing as they bring a deliciousness when paired with the shiitakes that you will want to eat over and over again. 

I save this recipe for extra special occasions because the sauce is ultra-rich with heavy cream and butter. My family loves mushrooms and mushroom gravy a lot, but this recipe is too sinfully delicious to eat on a regular occasion. The depth of flavor tells you it’s sinfully delicious. 

If you want to enjoy mushroom gravy on pork chops as an everyday dish, my golden button mushroom sauce is luxurious without guilt. 

Why You Will Love This Simple Recipe For Mushroom Gravy

It’s Easy. Any home cook can tell you that having easy recipes is a must when you have your hands full in the kitchen! This recipe is simple to prep and easy to make. 

​No Roux. While a roux may be helpful for certain things, this easy recipe uses a simple cornstarch slurry for thickening, which can be achieved in mere minutes.

Depth of Flavor. The mushrooms play on your tongue with an absolutely crazy depth of flavor. It’s so decadent and delightful that it’s hard to resist eating a bigger portion. 

Let’s Start The Shiitake And Baby King Oyster Mushroom Gravy Recipe

The first thing you will need is a large skillet, as this recipe makes a considerable amount of gravy. The good news is that it will keep in the fridge for a few days, and you can reuse leftover gravy in a variety of ways. More on that later. 

In the meantime, you will also need a cutting board to chop the fresh mushrooms, garlic, and onion. Using a sharp knife, chop the shiitakes up as fine as possible. This mushroom has a meaty texture that will be noticeably different from button mushrooms. If this is your first time working with them, it’s important to note that they are just fine. Measure one cup of chopped shiitakes and set aside before cutting the baby King oyster mushroom. We are using baby vs full-grown mushrooms because they will be more tender and create a velvet texture in the sauce once cooked. They also have a more concentrated flavor, which is magnificent. Again, measure one cup of the chopped mushrooms and set aside. 

Next, peel and dice the garlic and onion. You can put those together, as we will be sauteing them together. It’s important to organize ingredients around your workspace when working so that you can keep stirring the mixture while it cooks. 

​Get the chicken stock out. I purchase chicken broth in boxes at the local grocer, but however you purchase it, just be sure to have two cups at the ready. You can also use a homemade chicken stock if you have it on hand. 

You will also want to make the cornstarch slurry ahead of cooking so it’s ready to work in when needed. It’s a simple mix of one and a half tablespoons of cornstarch and some chicken stock. Use cold/room-temperature chicken stock to make the slurry, as it will combine better and not cook the cornstarch, which could result in unpleasant lumps. 

Heat your frying pan over medium-high heat. Add four tablespoons of salted butter to the pan. I used salted butter, so I didn’t have to add salt later. You can use unsalted butter as well, but you will want to replace the salt with a quarter tsp of salt afterward. Once the butter has fully melted, go ahead and add the garlic and onions. Saute those until the onion is almost translucent, and then add the mushrooms. Oooh, this is getting exciting, isn’t it? I love watching these things come together so seamlessly. 

​Once the mushrooms have cooked and become nice and soft for about four to five minutes, you can add the chicken stock. Let that heat to a boil before mixing in the cornstarch slurry. When adding the cornstarch slurry, it’s essential to not just dump it but to drizzle it around so the mixture thickens the contents of the whole pan and does not form a lump. Stir the mixture together well. It’s going to thicken right away. 

Now, it’s time to scoop the sour cream, which can be kept in the fridge until it’s time to add it. Scoop four tablespoons of that thick sour cream in and mix it in. That rich mushroom gravy is almost done. The finishing step is a sprinkle of black pepper across the surface. That’s it. Remove it from the heat and serve it hot alongside your dinner. 

We love this as a change from creamy mashed potatoes to drizzled over a nice pork loin chop. If you enjoy it, you will be tempted to eat it all!

Ingredients:

Shiitake Mushrooms: They add rich umami flavor and a firm texture that enhances the gravy.

Baby King Oyster Mushrooms: These mushrooms provide a mild, sweet flavor and a tender texture, contributing to a smooth mouthfeel.

Garlic: Aromatic in flavor, adding a savory kick that increases the depth of flavor in the gravy.

Onion: Sautéed in this gravy, onions bring sweetness and depth of flavor, enhancing the dish’s overall taste. The natural sugars in the onions caramelize, adding richness to the gravy.

Cornstarch: Used as a thickening agent.

Chicken Stock: It provides a flavorful base for the gravy.

Black Pepper: Enhances the overall flavor profile, making it complete.

Salted Butter: This enriches the gravy, adding creaminess and a rich flavor. While also giving the ingredients something to keep them from sticking.

Sour Cream: Adds tanginess and creaminess, balancing the savory flavors.

Substitutions And Add-Ins For This Rich Mushroom Gravy

Shiitake Mushrooms: Use cremini or portobello mushrooms for a similar umami flavor.

Baby King Oyster Mushrooms: Substitute with regular king oyster mushrooms or any meaty mushroom variety like maitake.

Garlic: Use garlic powder or shallots for a milder flavor.

Onion: Substitute with shallots or leeks for a different flavor profile.

Cornstarch:-Remains-

​Chicken Stock: Substitute with vegetable broth for a vegetarian option or beef broth for a richer flavor.

Black Pepper: Use white pepper for a milder taste or omit.

Salted Butter: Substitute with unsalted butter or olive oil for a dairy-free option.

Sour Cream: Use Greek yogurt or crème fraîche for a tangy flavor.

​Serving, Storing, And Serving Suggestions For The Mushroom Gravy

Tip #1: Use Fresh Ingredients: Fresh shiitake and baby King oyster mushrooms will enhance the flavor and texture of your gravy. Make sure to chop them finely for even cooking. Fresh garlic and onions also contribute to a more vibrant flavor than dried alternatives.

Tip #2: Prepare Your Cornstarch Slurry Properly: Mix the cornstarch with cold or room-temperature chicken stock to create a smooth slurry. This will aid in avoiding lumps in your gravy. When adding the slurry, drizzle it around slowly while stirring continuously to ensure even thickening.

Tip #3:Adjust Seasoning to Taste: If using salted butter, taste the gravy before adding salt. Each ingredient contributes its own flavor, so adjusting the seasoning after the sour cream is added will ensure a balanced final product. A sprinkle of black pepper at the end adds the finishing touch.

This rich shiitake and baby king oyster mushroom gravy pairs wonderfully with various dishes. Serve this luxurant gravy over creamy mashed potatoes for part of a decadent meal, or drizzle it on grilled pork loin chops to enhance their flavor. It also works great over small meatloaves for a cozy weeknight dinner. Next time, consider adding whole mushrooms tossed with your favorite pasta for a quick gourmet meal.

Any leftover mushroom gravy can be stored in an airtight container in your fridge for up to four days. Reheat the gravy on the stove, adding a splash of chicken stock or water to maintain its creamy consistency. I don’t recommend freezing, as it can affect the texture when reheated. 

If you’ve enjoyed this shiitake and baby king oyster mushroom gravy, please rate it and comment below. Tell me what you served it with, as I love to hear from readers. As always, happy cooking!