This mushroom gravy is the ultimate recipe of the classic gravy! It's surprisingly delicious and really easy to make. Perfect over mashed potatoes, steak, hamburger or salisbury steak, or meatloaf. Easy to make gluten free or paleo, too.
Heat the butter over medium heat in a saucepan until it foams.
Stir in the mushrooms and season with salt.
Simmer until the liquid evaporates, this will take about 20 minutes.
Stir in the flour, cooking and stirring for about 5 minutes then add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with plenty of fresh cracked black pepper.
Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
Stir in fresh thyme leaves to taste, optional. Serve.
Make it Gluten Free: Use gluten-free all-purpose flour.
Make it Paleo: Replace the all-purpose flour with cassava flour and substitute ghee for butter.
Make it Vegetarian: Use vegetable stock in place of the beef stock.
Make it Vegan: Use vegetable stock instead of beef stock and use a vegan butter.
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.