Mushroom Gravy

This gravy is so easy to make. It is perfect over potatoes and roast beef. It also makes a great Salisbury steak sauce. Quick, easy, and flavorful. If I have mushrooms that are going to go bad, I will cook them and freeze them. When I am ready to make this gravy, it's easy to thaw the mushrooms and stir them into the pot.

Freezer tip: The gravy itself freezes well also. Perfect to make ahead. Thaw and heat it up in a pan before serving. 

 Mushroom Gravy

4 cups chicken broth ( Vegetable broth or water can also be used) 

1 packet of French Onion soup mix

1 tablespoon butter

1 pound of Mushrooms of choice, sliced 

4 tablespoons butter

4 tablespoons all-purpose flour

1/2 teaspoon garlic powder

2 teaspoons Knorr beef bouillon (

1 to 2 teaspoons Worcestershire sauce

1 teaspoon Soy sauce

1/2 teaspoon thyme

Salt, pepper

If you have pan drippings from a roast, use them in the gravy.

1.  In a bowl, combine French Onion Soup mix with broth or water. Set aside.
2. Sauté mushrooms in 1 tablespoon of butter until cooked. Remove from pan and set aside.
3. Add four tablespoons of butter to the pan and heat until foamy on medium-high heat.
4. Make a roux by whisking the flour into the pot with butter. Cook until lightly browned. 
5. Whisk in  2 cups of broth mixture. Whisk well to prevent lumps. Add remaining broth mixture.
6. Season with garlic powder, beef bouillon, Worcestershire sauce, Soy sauce, and thyme. Add salt and pepper. Adjust seasonings to your taste.  This will depend on how salty your broth was. 
7. Bring to a simmer and whisk to prevent the bottom from scorching until the gravy is thick. Stir in your reserved mushrooms. 
8. Serve over mashed potatoes or roast beef. Or pour this gravy while it's a little runny over browned ground beef patties and sautéed onions; cover with foil and bake until heated through for a yummy Salisbury steak. 

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