Prepare Mushrooms

Inspect and rinse mushrooms of any visible debris and pat dry with a paper towel. Although through the years I have seen that rinsing mushrooms prior to cooking is not advised but I have done it for years without any problems. Plus, I’m not going to cook with added dirt. 🤣 Slice mushrooms to desired thickness (not too thin and not too thick). If the mushrooms are cut too thin they may break during the cooking process and if cut too thick they may be too crunchy. Add 4 Tablespoons butter to a 6-Quart Dutch Oven with sliced mushrooms, diced shallots, and two healthy pinches of the chopped rosemary and thyme. Cook over medium heat for about 10 minutes or until reduced in size. Add garlic an continue cooking for about 1-minute longer or until the garlic aroma surfaces. Transfer cooked mushrooms into a bowl and set aside.

Prepare Gravy

Using the same Dutch Oven add the other 4 Tablespoons butter with 1 cup of beef stock and cook over medium heat. Put the other cup of stock into a large cup, add flour and whisk until smooth. Using a fine mesh strainer pour the stock/flour mixture through the strainer into the stock pot. This will eliminate a lumpy gravy. Then add the beef bouillon and cooked mushrooms and continue to cook over medium heat stirring constantly until gravy reaches desired thickens.

Serve

Transfer mushroom gravy to a serving bowl and serve with your favorite dish. Below I served this mushroom gravy over mashed potatoes with our English cut prime rib dinner with cheesy parmesan creamed spinach.