Chef John's Mushroom Gravy

73 Reviews 9 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Chef John
Recipe by  Chef John

“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.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
  2. 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.

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Reviews (73)

Rate This Recipe
Baking Nana

Baking Nana

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 a little salty for us. My fault entirely but just a heads up to others who will be making this. Delicious - Thanks Chef John.



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 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.



Excellent! I think this gravy could be made even better with the addition of some wine...

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Amount Per Serving (6 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 8.9 g
  • 3%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 128 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Chicken and Mushrooms


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Mushroom Cream Gravy Sauce