Mushroom Gravy

Mushroom Gravy

5 from 12 reviews

A quick and easy Mushroom Gravy that the whole family can enjoy with meatloaf, steak, mashed potatoes, rice,  or biscuits.


  • 1/4 cup butter
  • 16 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/4 cup flour
  • 3 cups beef stock (or beef broth or vegetable stock)
  • salt and pepper to taste


  1. Melt butter in a large skillet over medium high heat.  Add mushrooms and cook for about 7-10 minutes or until all the liquid has evaporated and they are lightly browed. Stir several times. Reduce the heat and add the garlic and thyme; cooking 1 minute stirring constantly.
  2. Sprinkle with flour and continue cooking for 2-3 minutes stirring constantly. Slowly add the beef stock stirring to combine. Simmer for 10-15 minutes or until thickened
  3. Season with salt and fresh cracked black pepper to taste.


  • Use fresh mushrooms free of blemishes with a firm smooth appearance and good color.
  • You can substitute beef broth or vegetable stock. If using broth instead of stock use the low or no sodium choice.
  • If you have an open bottle of good tasting red wine like a Merlot of a Cabernet add a couple of tablespoons at the same time as the stock. I just don’t want you to have to go buy a bottle of wine and be obligated to drink the rest.
  • This gravy warms up well on the stovetop or in the moicrowave at a reduced power.
  • I like to add a few extra mushrooms but I am a huge mushroom lover.

Keywords: how to make mushroom gravy, mushroom gravy for steak, brown mushroom gravy

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