Mushroom Gravy

5 from 1 reviews
Mushroom Gravy
Recipe type: Gravy or sauce
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
A generic mushroom gravy to use where called for
  • 1 lb of white mushrooms sliced
  • 3 cups of beef or chicken broth
  • ½ cup of roux
  1. Put broth in a sauce pan and bring to a boil
  2. Add roux and stir with a whisk thoroughly
  3. Once thickened reduce to low heat and add mushrooms
  4. Simmer until mushrooms are "just done" but not rubbery.
For something different baby portabello mushrooms can be used instead of the generic white mushrooms. I normally peel these with a paring knife removing the brown skin. No reason you have to but I do.


Additions to this recipe might include

  • chopped shallots sauteed in the pan drippings before making the roux
  • add 1 teaspoon of rosemary powder to the gravy at the end

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