Mushroom Gravy


I know, I know… Bad, bad, bad Sarah! I have been slacking so bad but the good news is I am still diligently taking pictures while making dinner so I am not sooooo behind, right??? Only semi-behind on my blog… right??? Eeek, no matter how I try to think about it, I am still pretty crappy at posting weekly so here it is. I am posting as many as I can tonight until one of two things happen… either my fingers fall off from speed typing, or I get to the point where I am typing with one eye open from my eyes crossing too much from the strain of staring at my laptop screen too long without blinking….

With out further ado…. Mushroom Gravy!!!! YAY!

This is a great way to sauce up any beef or steak dishes such as my Fried Round Steak and for this recipe, I found it at SouthernFood.About For the recipe straight from the source, just click on the link and it will redirect you to their site, for my pictures of the action feel free to continue on with this post!



8 Oz Button or Baby Bell Mushrooms; sliced

1 Tbsp Butter

1 Tbsp Extra Virgin Olive Oil; such as Terra Delyssa

1/2 Cup Dry Red Wine; I used Rex Goliath Cabernet Sauvignon

1 Cup Beef Broth

2 Tbsp Flour

3 Tbsp Cold Water

Salt & Pepper to taste

1 Tsp Dried Parsley


Heat a large sautee pan over medium heat with olive oil & butter.


Once the butter has melted and the oil is nice and hot, add the mushrooms and toss to coat.


Continue to cook stirring occasionally until nice, tender, and starting to turn golden in color. About 5 minutes.



Next add the red wine and simmer another 3 minutes.


Look at your mushrooms getting all sorts of happy!


Once the wine has reduced a bit after the 3 minutes, stir in the beef broth.


Allow to simmer another minutes or until reduced by half.




Now we are going to make a thickening agent while the mushrooms and broth do their thing…


Add your flour to the cold water and whisk well.


Add to the mushroom sauce and combine well.


Season with salt and pepper to taste and simmer another minute.


Next stir in the parsley…


And if you feel the gravy is too thick, add a bit more broth until it is to the desired consistency.


This should make about 1 1/2 cup to 2 cups.




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