Chef Johns Mushroom Gravy

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.

Step: 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.

Step: 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.

Per Serving: 133 calories; protein 5.7g; carbohydrates 8.9g; fat 8.7g; cholesterol 20.3mg; sodium 63.1mg.

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