There are just those times when a bit of gravy would be nice. But you don’t happen to have any gravy happily residing in your refrigerator. As happened to me the other evening when I wanted to serve chicken fried steak over mashed potatoes smothered in gravy. (It is after all comfort food season.) So, now what to do? Plus, I had some mushrooms that really needed to be used or added to the yard waste receptacle. And who wants to do that when given a choice? So, mushroom gravy came to mind. But, how to make a beefy mushroom gravy without dripping from a beef roast?

After much deliberation, I decided to wing it. And what I came up with is the recipe you find below.

Now, my recipe for “wing it” beef gravy will never be as delicious and have the same depth of flavor as a gravy starting with roast beef drippings. I’m not a magician after all! But, when desperate, and you still want to serve beef gravy, this recipe might possibly also work for you. Because it sure as heck worked for us.

So dear readers, I offer this recipe as a quick and easy substitute for the real thing.

Speaking of real things, Thanksgiving is just around the corner. And if there was ever a time to offer thanks, it is now.

Most of us live in this country where, yes, bad things happen. But at least in the USA we are not being bombed. Women can still take advantage of educational opportunities, and everyone who is eligible can cast a vote for the future of our country. These are precious advantages that should be the norm for every living being. But they are not. There are just so many people living with hardships that are unimaginable to most of us. Innocent men, women, and children we are powerless to help.

So, I invite you to share your wonderful life with others. Host Thanksgiving dinner. Or get together with friends and family at someone else’s home or at a restaurant. Take a pie or some cookies to a neighbor who might not be able to celebrate with family or friends. Or just smile and say hello to a stranger. We can make a difference.  By our example, if nothing else.

Happy Thanksgiving to all. And as always, peace and love.

2 T. unsalted butter

½ c. finely chopped onion

8-12 sliced mushrooms

2 T. dry sherry

1 tsp. Kitchen Bouquet*

1 tsp. Dried Mushroom Powder Seasoning, opt. (see recipe below) or Wild Mushroom Seasoning Salt

pinch dried thyme leaves

freshly ground black pepper

2 T. all-purpose flour

1½ – 2 c. water

2 heaping tsp. beef base (I use Better Than Bouillon Roasted Beef Base)

Melt the butter over medium heat and add the onion. Sauté until the onion is almost tender. Add the mushrooms and cook until they are brown. Gradually pour in the sherry. Add the Kitchen Bouquet, mushroom seasoning, thyme, and black pepper. Then stir in the flour and let it cook for a good 3 minutes, stirring all the while.

Starting with 1½ cups water, gradually add the water and beef base stirring for as long as it takes to make a smooth consistency. Let it cook for about 20 minutes, stirring periodically. If you prefer a thinner gravy, add a bit more water. Taste and adjust seasoning.

Serve drizzled over anything that might benefit from a bit of gravy.  

*Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since the late 19th century. And by me since the early seventies in every turkey gravy I have ever made. Also, in beef stew or any time my gravy, savory sauce, or soup needs a bit of a flavor boost. It is truly a wonderful ingredient.  

DRIED MUSHROOM POWDER SEASONING

3 T. ground dried mushrooms** (cremini, shiitake, porcini, etc.)  

1 T. granulated onion

1 T. kosher salt

1 T. freshly ground black pepper

2 tsp. dried thyme

2 tsp. dry mustard

1 tsp. granulated garlic

**Place any combination of dried mushrooms (about 9 tablespoons) in a spice grinder. (I use a coffee grinder dedicated to spices and herbs.) Whirl until the mushrooms are powdered.

Then mix with the other ingredients. Store in an airtight container.

This seasoning is wonderful any time an extra bit of flavor would be welcome. Great in stews, soups, sauces, gravies, and broth. (And yes Mark, this is the seasoning I gave you for Christmas a couple of years ago.)

WILD MUSHROOM SEASONING SALT

3 T. dried thyme

1 T. black peppercorns

2/3 c. coarse salt

pinch cayenne pepper

3 T. granulated onion

1 T. granulated garlic

1/3 c. powdered dry mushrooms (I used dried shiitake mushrooms)  

Whirl the thyme, black peppercorns, and salt together in a spice grinder until finely ground. Stir into a bowl containing the cayenne, granulated onion, granulated garlic, and powdered dry mushrooms. Whisk well to combine.

Store in an airtight container.