My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

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Cook's Note:

You can use onion instead of shallot, if you prefer.

Nutrition Facts

32 calories; protein 1.4g; carbohydrates 2.2g; fat 2.1g; cholesterol 5.2mg; sodium 46.4mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2019
Delicious. My wife dosen't usually like mushrooms but LUVS this gravy over spaetzle! Read More

Most helpful critical review

Rating: 3 stars
07/28/2019
It tastes okay BUT it is not thick at all. I did exactly what the recipe said (ingredients timing everything). and basically got thin mushroom soup. I think the broth should be cut in half for the amount of butter/flour (roué) being made and possibly there should be more flour put in since the mushrooms also give off moisture. Either that or cook the mushrooms in the butter until softened; remove from heat and keep warm; Start the pan fresh with melting 2 TBSP butter over Medium heat; add 2 TBSP flour and create the roué. Slowly add ONE (1) cup beef broth to the roué stirring until combined. Add the mushrooms back in then simmer on Low heat 10 minutes to let everything soak in and thicken. Add the half-n-half and pepper to taste simmer until dairy has heated up and everything is combined. Turn off the heat and allow mixture to simmer another 5 minutes on the cooling burner. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2019
Delicious. My wife dosen't usually like mushrooms but LUVS this gravy over spaetzle! Read More
Rating: 5 stars
10/02/2020
I like my gravy a bit thicker so I let it cook a bit longer to reduce. I was using it over a Turkey meatloaf so I used chickem broth instead of beef broth. A very tasty combination. Thanks for sharing Read More
Rating: 3 stars
07/27/2019
It tastes okay BUT it is not thick at all. I did exactly what the recipe said (ingredients timing everything). and basically got thin mushroom soup. I think the broth should be cut in half for the amount of butter/flour (roué) being made and possibly there should be more flour put in since the mushrooms also give off moisture. Either that or cook the mushrooms in the butter until softened; remove from heat and keep warm; Start the pan fresh with melting 2 TBSP butter over Medium heat; add 2 TBSP flour and create the roué. Slowly add ONE (1) cup beef broth to the roué stirring until combined. Add the mushrooms back in then simmer on Low heat 10 minutes to let everything soak in and thicken. Add the half-n-half and pepper to taste simmer until dairy has heated up and everything is combined. Turn off the heat and allow mixture to simmer another 5 minutes on the cooling burner. Read More
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Rating: 5 stars
11/27/2020
The recipe is great as is, or you can switch to chicken broth for poultry meals. I add a little more flour since I prefer a thicker gravy. Very easy and quick, too! Excellent recipe - as Charlie Brown says "good gravy!" Read More
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