Total Time
Prep 0 mins
Cook 0 mins


  1. Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Saute mushrooms 7-8 minutes or until they begin to turn brown and liquid has almost evaporated.
  2. Remove from heat and set aside. Combine 1/4 cup stock and flour in a jar with a tight fitting lid.
  3. Shake vigorously.
  4. Combine with remaining stock in a heavy saucepan over high heat. Bring to a boil.
  5. Reduce heat to medium and simmer 15 minutes, whisking frequently, until mixture begins to thicken.
  6. Add sauteed mushrooms and simmer until just heated throughout. Season with salt and pepper to taste. Good luck, Robert
Most Helpful

Very good! I made mine with a mixture of mushrooms and onions and served it over Lentil Loaf.

Shannon Holmes January 22, 2010

Made this for Thanksgiving and LOVED IT. Even my meat eatting family liked it!

L. Ewing December 22, 2007

I have just made the mushroom gravy today and it tastes good with onions in it too!!! Awesome!

New Veggie Cook April 29, 2006