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Perfect Mushroom Gravy

Condiments, Dressings, Sauces

  • Serves 8-12.


  • Pan drippings from beef roast (such as prime rib or sirloin, prepared according to your own recipe)
  • 6-8 cups button mushrooms, sliced
  • 2 Tablespoons all-purpose flour
  • 1/2 teaspoon Dijon mustard Sprig fresh rosemary
  • 1 teaspoon crushed garlic Pinch of salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup red wine (or chicken broth)
  • 2 cups beef broth


When beef roast reaches l45 degrees (medium), remove from oven, plate it, and cover with foil. While roast is standing, make gravy. Place roasting pan over burner. Over medium heat, add mushrooms to several spoons of pan drippings (3 or 4 Tablespoons) and stir approximately 3 to 5 minutes. Add flour and stir until mushrooms are coated. Add mustard, rosemary, garlic, salt, and pepper. Gradually whisk in wine and/or broths. Bring to a boil and reduce heat to a simmer, whisking often, about 5 minutes. Taste and adjust seasonings, if desired, and remove rosemary sprig.

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