Chef John's Best Mushroom Gravy


This rich, brown mushroom gravy can be made with any type of stock, but I used beef stock here since I'm going to be serving the sauce with meatloaf.

Prep Time:
10 mins
Cook Time:
55 mins
Total Time:
1 hrs 5 mins


  • ¼ cup butter

  • 1 (16 ounce) package sliced mushrooms

  • salt to taste

  • ¼ cup all-purpose flour, or as needed

  • 1 quart beef stock

  • 1 pinch ground black pepper to taste

  • 1 pinch fresh thyme leaves, to taste


  1. Heat butter in a saucepan over medium heat until it foams. Stir in mushrooms and season with salt. Simmer until liquid evaporates, about 20 minutes.

  2. Stir in flour; cook and stir for 5 minutes. Add 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, stirring often, about 30 minutes.

Nutrition Facts (per serving)

133 Calories
9g Fat
9g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 133
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 20mg 7%
Sodium 63mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 6g
Vitamin C 12mg 59%
Calcium 18mg 1%
Iron 1mg 6%
Potassium 353mg 8%

* 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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