I've made several batches of this gravy and have tried low sodium stock, broth, store brand stock as well as a quality stock. I've salted the mushrooms, I've left the salt out of the mushrooms, used salted butter, unsalted butter - you name it I've tried it. Mostly due to making it from memory or using what I happened to have on hand at the time. The best batch I made was my first batch. The stock you use makes a big difference. I chose a high quality low sodium stock, did not salt the mushrooms and used salted butter which resulted in a very flavorful perfectly seasoned gravy. I have tried both sliced as well as roughly chopped mushrooms and prefer the chopped version. The reducing definitely increases the salt content so watch the simmering process carefully. It is easy to get busy in the kitchen and forget about your simmering gravy which can make or break this recipe. The fresh thyme was a nice touch. Yum!
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I've made several batches of this gravy and have tried low sodium stock, broth, store brand...