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Mushroom gravy

  • 30 g Unsalted Butter
  • 200 g Mushrooms, sliced
  • 1 t Medium-Grain Salt
  • 50 g Onion, sliced
  • 50 g Carrot, finely chopped
  • 500 g Beef Stock
  • 30 g Flour
  • Black Peppercorn, ground
  • Rosemary Leaves (optional)
  • Thyme Leaves (optional)
  • Garlic, minced
  1. Cook mushrooms. Melt butter in pan over medium heat until it crackles. Stir in mushrooms and salt until all are coated in butter. Cook mushrooms 20 minutes until all liquid is released.
  2. Cook onions and carrots. Mix in onion and carrot. Cook 5-10 minutes more until mushrooms are brown.
  3. Season with black pepper, rosemary, thyme, and garlic, and saute 30-60 seconds until fragrant.
  4. Make gravy. Mix in flour and cook 3-5 minutes until the flour begins to smell slightly nutty. In small (100 g) increments, add stock and stir into the mixture.
  5. Simmer 30 minutes over low heat.

  1. Mitzewich, John. "Mushroom Gravy - Quick, somebody find me a slice of meatloaf!" Food Wishes. 30 March 2007. ↩