This mushroom gravy recipe is easy to make from scratch. It can be made with any type of stock, but I used beef stock here since I'm going to be serving the sauce with meatloaf.
Ingredients
- 0.25 cups butter
- 1 package sliced mushrooms , 16 ounce
- salt to taste
- 0.25 cups 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
-
1
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.
-
2
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
Per serving
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