Mushroom Gravy

This is a rich gravy, perfect for special occasions.  Easy to make! 

For accompanying mashed potatoes, try Martha's.


  • 1 to 2 cups sliced or chopped mushrooms (your preference)

  • 1 medium onion, chopped to size of a pea

  • 8 tablespoons of butter (1 stick)

  • 2 tablespoons of flour

  • A bit of salt

  • 1/4 teaspoon grated black pepper

  • 1 bay leaf

  • Dash of cayenne pepper

  • 32 oz chicken broth (1-box).  (I usually boil the chicken or turkey neck, heart and gizzard in the broth before preparation, making enough broth for both gravy and dressings.  I do not add the liver, as I prefer this sautéed and served separately.  The meat is separated from the bones, chopped very fine, and added to bread stuffing before it is placed in the bird.  I use an old fashioned hand meat grinder, which results in a nice texture for the bread stuffing.)

  • 1-can beer or ale (I suggest a darker amber beer -- I use that old can that's been hiding in the back of the refrigerator for months.)

  • 1 egg, beaten

  • 1/4-1/2 cup heavy cream

Sautee mushrooms and onions in butter until mushrooms have absorbed then released the butter, and onions are translucent.  (Do not burn the butter.)

Add flour, salt, and pepper.  Stir until well mixed and butter has all been absorbed by the flour.  (The secret of a smooth sauce is in the roux -- the fat/flour mixture with no free flour.) 

Add beer, chicken broth and bay leaf, and simmer for about an hour, adding water if needed to get a nice liquid texture (texture should be that of heavy cream). So you're in a rush -- then don't simmer so long!  But mixture will need to reduce to get the desired texture.

Near end of cooking, add egg and whisk in.

Just before serving, add cream.  Adjust salt and pepper to taste.