Chef John's Mushroom Gravy

Chef John's Mushroom Gravy

105
Chef John 22212

"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."
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Ingredients

1 h servings 133 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

105
  1. 136 Ratings

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Most helpful positive review

I love mushrooms and I loved this gravy. Warning though....I used salted butter - salted the mushrooms, as instructed and did not use low sodium beef broth. By the time the gravy had reduced i...

Most helpful critical review

This was my first Chef John recipe and I must say that it was average at best. Extremely salty, bland, and required a lot of tweaking.

I love mushrooms and I loved this gravy. Warning though....I used salted butter - salted the mushrooms, as instructed and did not use low sodium beef broth. By the time the gravy had reduced i...

Not a bad start, but much better if you add some drippings from the meat you serve this with - in my case it was Chef John's Classic Meatloaf. I also added a glug of red wine (Cabernet Sauvigno...

Excellent! I think this gravy could be made even better with the addition of some wine...

This was the first time that I made gravy (without my mom looking over my shoulder guiding me). Thank you Chef John for your expertise. I followed this recipe closely and my gravy is delicious...

Vegetarians listen up! I made this with vegetable broth. No matter, it was super. My vegetarian wife and I (the meat eater) loved it on mashed potatoes! If you want thicker gravy, use less br...

Delicious and relatively easy. Yielded more than we needed for meal and leftovers, so we froze the remainder for another time. Yum! Perfect with meatloaf.

I made this tonight with a meatloaf and mashed potatoes, simply delicious. This will be my go-to mushroom gravy from now on.

Fantastic and simple! I used veggie broth and turned out great.

This was delicious! Made as written, except I had to use dried thyme. My only complaint is that I only had enough to make a half batch. Seriously good stuff! Served over basic meatloaf and ...