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Mashroom gravy
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| Original recipe makes 6 servingsChange Servings | |
| 1/4 cup | butter |
| 1 (16 ounce) package | sliced mushrooms |
| salt to taste | |
| 1/4 cup | all-purpose flour, or as needed |
| 1 quart | beef stock |
| 1 pinch | ground black pepper to taste |
| fresh thyme leaves, to taste, (optional) | |
Directions
Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
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.
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