Pantry Mushroom Gravy Recipe

Pantry Mushroom Gravy Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Keep these ingredients on hand to make gravy for recipes that don't make pan drippings. Serve with meat loaf, Salisbury steak, hamburgers or even leftover roast beef or pork.

This recipe is:

Quick

[X]

Rate Pantry Mushroom Gravy Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pantry Mushroom Gravy Recipe

Prep/Total Time: 15 min.

Yield: 14 Servings

15 15

Ingredients

1 can (4 ounces) mushroom stems and pieces
1/4 cup finely chopped onion or 1 tablespoon dried minced onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon pepper
1 teaspoon beef bouillon granules
1/4 to 1/2 teaspoon browning sauce, optional

Directions

Drain mushrooms, reserving liquid. Set mushrooms aside. Add water to mushroom liquid to measure 1-1/4 cups.
In a saucepan, saute onion in butter until softened. Stir in flour and pepper until blended. Add bouillon and mushrooms. Gradually add mushroom liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Yield: 1-3/4 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 31 calories, 2 g fat (2 g saturated fat), 7 mg cholesterol, 111 mg sodium, 2 g carbohydrate, trace fiber, trace protein.

Originally published as Pantry Mushroom Gravy in Quick Cooking September/October 1999, p61