sauce

Brown Mushroom Gravy

Absolutely nothing beats homemade when it comes to gravy, and this Brown Mushroom Gravy is proof. A full pound of sliced mushrooms is slowly sautéed in butter until their liquid cooks away and their flavor deepens and concentrates. A simple roux of butter and flour, plus rich beef stock, transforms the sautéed mushrooms into a silky, savory gravy with real depth. Finished with black pepper and fresh thyme, this easy pan-style gravy is perfect over mashed potatoes, rice, steak, burgers, chicken, or roasted vegetables—and is endlessly better than anything from a packet or jar.

Servings: About 2 cups gravy
Total Time: 65 min
Pan: Medium saucepan

Ingredients

Mushroom Gravy
  • 1 (16 ounce) package sliced mushrooms
  • Salt, to taste
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour (or as needed)
  • 2 cups beef stock
  • 1 pinch ground black pepper, to taste
  • Fresh thyme leaves, to taste (optional)
Brown mushroom gravy in a small saucepan with sliced mushrooms.

Instructions

  1. Cook mushrooms in butter In a medium saucepan over medium heat, melt 1 tablespoon butter until it foams. Add 1 (16 ounce) package sliced mushrooms and season lightly with salt to taste. Simmer the mushrooms, stirring occasionally, until their liquid is released and completely evaporates, about 20 minutes.
  2. Add flour to make a roux Sprinkle 1/4 cup all-purpose flour over the cooked 16 ounces sliced mushrooms in the saucepan. Cook and stir the mushrooms and 1/4 cup flour together for about 5 minutes, allowing the flour to absorb the butter and coat the mushrooms lightly.
    If the mixture seems too dry, you can add a small additional pat of butter so the flour is fully moistened.
  3. Add beef stock gradually Pour about 1 cup of the 2 cups beef stock into the mushroom and flour mixture, stirring briskly to incorporate and smooth out any lumps. Once the first 1 cup beef stock is fully combined, add the remaining 1 cup beef stock and stir thoroughly to create a smooth gravy base.
  4. Season and simmer until thick Season the gravy with 1 pinch ground black pepper and fresh thyme leaves to taste. Reduce the heat to medium-low and simmer the mushroom gravy for about 30 minutes, stirring often, until it thickens to your desired consistency and the flavors deepen.

Notes

  • If you prefer a thinner gravy, add a little extra beef stock or water during the final simmer.
  • For extra richness, stir in a small splash of cream or a pat of butter at the very end.
  • This gravy is excellent over mashed potatoes, rice, steak, chicken, burgers, or roasted vegetables.

Tags

sauce gravy mushroom beef stock comfort food