“Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 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, about 30 minutes, stirring often.
Nutrition
Amount Per Serving (6 total)
- Calories
- 133 cal
- 7%
- Fat
- 8.7 g
- 13%
- Carbs
- 8.9 g
- 3%
Based on a 2,000 calorie diet
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Reviews (42)
Rate This Recipe
"I love mushrooms and I loved this gravy. Warning though....I used salted butter - salted the mushrooms, as instructed and did not use low sodium beef broth. By the time the gravy had reduced it was ..." See morea little salty for us. My fault entirely but just a heads up to others who will be making this. Delicious - Thanks Chef John."
naples34102
"Not a bad start, but much better if you add some drippings from the meat you serve this with - in my case it was Chef John's Classic Meatloaf. I also added a glug of red wine (Cabernet Sauvignon) and..." See more some minced shallots. I did use the optional fresh thyme and it was a nice addition. I'd recommend NO salt - there is quite enough in the beef stock."
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