Mushroom Gravy
Recipe: #18350
April 02, 2015
Categories: Condiments, Side Dishes, Vegetables, Mushrooms, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, July 4th, Mother's Day, Potluck, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch, Spring more
"This is a gravy I make when making hot beef sandwiches or hot hamburg sandwiches. It is easy to put together and tastes great."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (200.8 g)
- Calories 234.5
- Total Fat - 17.8 g
- Saturated Fat - 8.1 g
- Cholesterol - 56.1 mg
- Sodium - 959.4 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.2 g
- Sugars - 0.1 g
- Protein - 13 g
- Calcium - 22.8 mg
- Iron - 1.2 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Melt the butter in a sauce pan and add the mushrooms and garlic, cook until mushrooms start to soften and sweat, about 5 minutes.
Step 2
Whisk together the beef stock, corn starch and mustard and pour into the sauce pan; toss in bay leaf and bring to a boil; reduce heat and simmer until thickened.
Step 3
Remove bay leaf and serve.
Tips & Variations
No special items needed.
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