I agree with KLCROOKS. This is not a good recipe. It was a bland, pasty goo of flour that became only tolerable when a fair amount of wine, salt, pepper, and thyme was added. It is easy, but it is not good.

Wonderful! Excellent served with grilled steak. Or for that matter, antime you want a great mushroom side!

This is easy, and tasty. I made it ahead of time for dinner and put it in the crockette. I thickened it a little more with some cornstarch to serve over bacon swiss burgers.

After reading all the reviews I decided to modify the recipe. I first carmelized the onions and mushrooms along with 2 cloves minced garlic in butter, then added chicken broth instead of beef broth, about a 1/4 cup white wine and salt and pepper. In the end, I thickened with cornstarch instead of flour (based on other reviews, I don't like a floury taste). Turned out great! Served over baked chicken.

Very good! I also cooked the mushrooms first (and added some garlic and salt) then added everything else.

I first melted the broth and butter. Then gradually wisked in the flour. Then stirred in the mushrooms and green onions. The gravy comes out very thick. I added water to thin it out. Next time I will only use 1/4 cup of flour. I will now make this gravy ofen. It has lots of mushroom flavor.

I made the mistake of dumping the full 1/2 cup of flour into the broth, and it got all clumpy. My fault...but other than that it was good. I would prefer more spicing. May be thyme or oregano?

Easy and yummy! Will make again!

I thought it was good, but a tad on the bland side. (A few dashes of Worchestershire helped perk it up a lot.) I also suggest cutting back on the flour so it isn't quite as pastey. But it is easy for sure.

I cannot see at all why this recipe is rated so highly. It turned out to be a flavorless flour-based gravy instead of a mushroom sauce. It was way too thick--I ended up using 50% more stock than what it called for. I also carmelized some shallots instead of green onions, and I cooked both the shallots and the mushrooms in butter before, as the previous folks have said. To give it more flavor, I added a 1/2 cup of red wine, 1/4 cup of balsamic vinegar, and a couple of tablespoons of Dijon mustard. Oh, and salt and pepper. (It didn't even call for salt and pepper!) I also used some shitake mushrooms instead of all whitecaps; thank goodness I did--I can't imagine how it would have tasted without them. Next time I'll cook the four and a bit of the butter together to make a roux, so there won't be so many lumps in the sauce, too. I really think it was inedible, the way the directions have it here (and I'll eat just about anything), but with my modifications it ended up being tasty--like a stroganoff. Without the modifications it would have been a tasteless, white, lumpy paste.

I love mushrooms, and this was no exception. I have served it over mashed potatoes, rice, beef,pork and chicken, oh yeah and even venison.

First try at mushroom sauce/gravy, and this was a piece of cake! For ease, I changed the servings to 8... used an 8 oz. pkg mushrooms, and 1 can beef broth, as well as other altered quantities. Yummy over roasted green beans (GB's tossed with a splash of olive oil, S & P, and oven roasted till shriveled and brown) and turkey!

Very easy and good. I used sliced white onion instead of green, and chicken broth instead of beef, based on what I had last minute. It went very well with baked chicken and pasta. Thank you for a good simple recipe.

This was very good! Cut the recipe in half, but did not deviate away from the ingredients. We poured the sauce over two baked potatoes and we ate it all. Very tasty, quick and easy.

excellent easy sauce.I added a little red wine cause it was a little to thick and it was perfect.

I found this sauce very good. Easy to make and tasty. I added salt and pepper to sauce as it was cooking.

Talk about quick and easy.It goes well with everything I've tried. I cooked 27 Newyork strip steaks for my work party and NOT 1 complaint, Not 1 drip left. AWSOME!!!!!!