Mushroom Gravy
"Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/4 cup butter
- 1/4 cup all purpose flour
- salt
- 16 oz sliced mushrooms
- 1 quart beef stock
- 1 pinch freshly ground pepper
- fresh thyme leaves
- Carbohydrate 11.6418427752739 g
- Cholesterol 15.2515625194334 mg
- Fat 6.3898770399134 g
- Fiber 1.47924529758576 g
- Protein 10.9832085871974 g
- Saturated Fat 3.83599148119409 g
- Serving Size 1 1 Serving (548g)
- Sodium 1232.32410677683 mg
- Sugar 10.1625974776882 g
- Trans Fat 0.527015825497974 g
- Calories 142 calories
1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes. 2. Stir in the flour, cooking and stirring for about 5 minutes. Add about 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, about 30 minutes, stirring often.
