Easy Mushroom Gravy

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I found some old meatloaf in the freezer and decided to serve it with a mushroom gravy and mashed potatoes.  This is the gravy I made, which was a modification of the Easy Poultry Gravy that I have been making to go with the Thanksgiving turkey.  This will make about 3 cups of gravy.

4 large mushrooms, coarsely chopped

¼ large onion, coarsely chopped

5 Tbs. butter

¼ cup all-purpose flour

4 cups low-sodium beef broth

1 tsp. soy sauce

¼ tsp. marmite

1 Tbs. port

Salt and pepper to taste

In a large skillet melt the butter and saute the mushrooms and onions until the vegetables are soft.  Whisk in the flour and saute for about 2 minutes until it is a light tan color.  Whisk in the beef broth, soy sauce, marmite, and port until smooth.  Bring to a boil and reduce to a simmer and cook until the gravy has thickened and reduced to about 3 cups.  Check for seasoning.  Whether any salt should be added will depend on the sodium level of the beef broth.


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