This post may contain affiliate links, please see my disclosure policy to learn more.
One of our favorite springtime activities is morel hunting. When the snow has melted enough to make the mountain roads passable, you can find us in the mountains. I was lucky enough to be able to use fresh morels in this sauce. Any fresh mushrooms can be used, the 8 oz. pre-sliced mushroom packs from the grocery store are very convenient.
The amount of garlic in this recipe can be a little much for some people, if you’re not a huge fan you may want to cut back on the amount you use.
The beef broth can be replaced with either chicken or vegetable broth, depending on what you are serving the gravy on.
This Garlic Mushroom Gravy is wonderful served on steak, meatloaf, hamburger, pork chops, chicken, potatoes, or rice.
Garlic Mushroom Gravy
- 4 Tbsp butter - divided
- 2 cups sliced mushrooms
- ½ medium onion, thinly sliced
- 6 cloves garlic (minced) or 4-5 tsp. jarred garlic
- 1 tsp Dijon mustard
- 3 Tbsp all-purpose flour
- 2 cups beef broth
- salt and pepper to taste (garlic pepper)
- Melt 2 Tbsp butter in a skillet over medium-high heat. Add mushrooms and onion, and cook until golden and excess moisture has evaporated about 7-10 minutes.
- Add garlic and mustard; cook until garlic is fragrant, approx. 1 minute. Add the rest of the butter and flour to the skillet, stirring to remove any lumps. Cook for another 1-2 minutes.
- Slowly add beef broth, deglazing the pan, and stir or whisk until incorporated. Add salt and pepper to taste. Reduce heat to medium and simmer, stirring often, until the sauce thickens.