Mushroom Gravy

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

Course sauce

Cuisine American

Keyword brown mushroom gravy, how to make mushroom gravy, mushroom gravy for steak

Prep Time 10

Cook Time 25

Servings servings

Calories 121kcal

Author Beth Pierce

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.
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
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.