Any sort of stock can be used to make this delectable mushroom gravy, but since I’m serving the sauce with meatloaf in this recipe, I choose to use beef stock.
| Prep Time: | 5 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- ¼ cup butter
- 1 (16 ounce) package sliced mushrooms
- salt to taste
- ¼ cup all-purpose flour, or as needed
- 1 quart beef stock
- 1 pinch ground black pepper to taste
- 1 pinch fresh thyme leaves, to taste
Instructions
- Heat butter in a saucepan over medium heat until it foams. Stir in mushrooms and season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in flour; cook and stir for 5 minutes. Add 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened, stirring often, about 30 minutes.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 63 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
East, quick and tasty when you’re in a pinch! Great flavor also! I recommend.
Sometimes I cut in half. Still great!
This was delicious! I added a chopped onion to the mushrooms and made beef stock with “Better Than Bouillon” Roast Beef base. I served the gravy over leftover hamburgers with mashed potatoes. It was a hit and hubs asked if I would make it again soon!
Absolutely restaurant quality. Delicious. Made it on Father’s Day with a beautiful ribeye. Chef John never disappoints.
I add 1/4 of sherry for extra flavor.
This is great with boneless pork chops. Just brown the pork chops and pour gravy over them and bake. So easy. I don’t put the whole quart of beef stock though. Just add a cup to start with and add as desired to get the right consistency.
I absolutely love this recipe. Simple yet elegant. I used fresh shiitake mushrooms, delish! And I did add a little diced onion with the shrooms, I love onion in my gravy. FYI-be mindful of your salt; salting the shrooms, salty broth & salted butter can be much for some. Make & enjoy!
I make this recipe once a month to go over sous vide Prime Sirloin. It is simple and delicious, my family loves it!
Perfect as is! A regular in our house.
Great base recipe. I used chicken bouillon cubes instead of beef, two cups of water, and some half and half. I also used some onion with the mushrooms. DELECIOUS! I could eat it as a soup.
Love this recipe. Sometimes I use Beef broth and sometimes I use a Veggie broth, but either way this is delicious!
This is a great gravy! I used half salted and half unsalted butter, cremini mushrooms, and Emeril organic beef stock. And I did include some thyme sprigs. It took a little longer than 20 minutes (about 25 min) for the initial liquid in the mushrooms to evaporate. I added this gravy to a plate of schnitzel and mashed potatoes, and it made for a hearty winter meal!
Well, the 10 minute prep time is a joke, as is the 50 minute cook time, but this is by far the best gravy I’ve ever had.
simple and delicious recipe. can be a great base for soup too
This recipe is delicious. I cut it in half the first time. Added 2 tbls of the flour, 2 cups LOW SALT broth, tsp of salt. Added the pepper and thyme right before I added the broth and also 2 cloves of pressed garlic. (We love garlic in everything). This cooks down a lot so when we had leftovers I made another 1/2 batch. This time I added a little more thyme and a tbls of marsala. Absolutely delicious! Next time I will make a whole batch and maybe freeze any leftover. Made this with Chef John’s mashed potatoes and the meat ball inspired meat loaf!
I made it this weekend and it was so good! I followed the recipe exactly. The only change I would make next time is to use a combination of different types of mushrooms. I used button mushrooms, which is all I had on hand. But I think a using a couple of different types would have been even better. I served it over mashed potatoes, alongside grilled chicken. I’ll definitely make this again.
Easy to make and tastes amazing. My family all requested it be made again.
This is now my go to mushroom gravy. My husband raves about it every time I make it. It’s good on pork or steak. I prefer to use miataki (hen of the wood) mushrooms and I add a LOT of thyme.
Great gravy. Added some onions. Wonderful
was delish!! I added some garlic and a pinch of cumin. will make again
Very easy and delicious!