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.
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
Directions
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.