This delicious mushroom gravy 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
- butter: 0.25 cup
- mushrooms: 1 pack (16 ounce pack, sliced)
- salt: (to taste)
- all-purpose flour: 0.25 cup (or as needed)
- quart beef stock: 1 piece
- pinch ground black pepper: 1 piece (to taste)
- pinch fresh thyme leaves: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
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.
