Photo: Johnny Autry; Styling: Mary Clayton Carl
Total Time:
10 Mins
Serves 8 (serving size: 3 tablespoons)

Plenty of sautéed mushrooms give this sauce deep, meaty, umami flavor, balanced by a touch of acid from medium-bodied white wine.  Try it with steak, roasted or grilled chicken or pork; mashed potatoes; shepherd's pie filling; hot cooked rice or egg noodles.

How to Make It

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan; sauté for 4 minutes or until mushrooms are lightly browned. Stir in broth, wine, cornstarch, salt, and pepper; cook 2 minutes or until sauce is slightly thickened. Remove from heat; add butter, stirring until butter melts.

Chef's Notes

Make sure the sauce is bubbling as it cooks so the cornstarch can effectively thicken it. A couple of tablespoons of butter round out the flavors and add richness to this sauce—stir it in off the heat so it blends in and emulsifies.

Ratings & Reviews


August 15, 2016
Good sauce. I freeze it in small portions and use it to flavor up veggie side dishes.

EICrabb's Review

January 31, 2015
Absolutely one of the best gravies that I have ever had. Used vegetable broth and vegan butter. Wonderful!

jmwetzler's Review

August 16, 2014

RichInMke's Review

July 17, 2014

srwfromorange's Review

March 14, 2013
This is an excellent sauce to serve with any meat!! I mades the menu with grilled flank steak, garlic mashed potatoes & butter roasted carrots last week & my husband raved as did I. tonight I am making it again to serve over leftover roast pork. Cant wait for dinner!!!

PrimeSuspect's Review

January 13, 2013

MissModel's Review

January 12, 2013