JesseEatzA savory, umami-rich mushroom gravy that uses Greek yogurt for a creamy texture and protein boost without the heavy fats of traditional cream.
Heat olive oil in a skillet over medium-high heat. Add the finely chopped mushrooms and sauté for 4–5 minutes until they are deeply browned and have released their moisture.
Don't salt the mushrooms until they are browned to avoid steaming them.
Pour in the beef broth and bring to a gentle simmer for 3 minutes to concentrate the flavor.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the simmering broth and continue to cook until the gravy has thickened.
Remove the skillet from the heat. Allow it to sit for 30 seconds, then whisk in the Greek yogurt and black pepper until smooth and creamy.
Whisking off the heat prevents the yogurt from curdling.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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