Sunday, July 25, 2010

Mushroom Gravy

Mushroom Gravy 

2 Tablespoons butter
8 ounces sliced/cleaned mushrooms
few dashes of salt
2 Tablespoons flour
2 cups chicken or beef broth or milk (for cream of mushroom)
Dash or two of dried thyme

Melt butter in saucepan over medium heat.

Add mushrooms and salt.
Stirring occasionally, cook for approximately 15 minutes or until soft. The salt will make them left off their juice and then it will evaporate. Allow to brown a little in the pan.
Add flour and mix well. Cook for about 1 minute.
Add broth a little at a time to incorporate without lumps. Add thyme.
Cook for another 15-20 minutes until thickened and everything is cooked through.
Serve over hamburgers, steak, potatoes. Anything your heart desires!  You can also use it to make tater tot casserole.


  1. This is a great recipe...thanks for sharing! Love mushroom...never thought about making gravy :) Just pinned!

    1. As long as you can roux it you can make nearly anything a gravy! YUM!!