Creamy Mushroom Meatloaf Sauce
⅛ cup butter
1 cup shiitake mushrooms, sliced
½ pinch salt
½ sprig fresh rosemary, chopped
1 ½ tablespoons all-purpose flour
1 ¼ cups beef broth
salt and pepper to taste
¼ cup heavy cream
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
Turn the heat to high and bring the sauce to a simmer. Simmer a few minutes until the sauce starts to thicken—season with salt and pepper to taste.
Remove from heat and stir in heavy cream.
Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160°F (70°C).
Remove the pan from the oven and gently remove the meatloaf to a serving platter.
Skim off any extra fat from the surface of the sauce.
Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
How to Store
Mushroom gravy stores beautifully and makes an excellent make-ahead winter staple. Storage time depends on whether it’s refrigerated or frozen and on the ingredients used.
Refrigerate
Let the gravy cool completely, then transfer it to an airtight container (glass is ideal). Store in the coldest part of the refrigerator, not the door.
Shelf life: 3–4 days
To reheat: Warm gently on the stovetop over low heat, stirring often. If it thickens, add a splash of stock or water to loosen.
Freeze
Once fully cooled, portion the gravy into small glass jars (leave headspace) or silicone freezer cubes. Label with the date.
Shelf life: 2–3 months
To thaw: Thaw overnight in the refrigerator or reheat gently from frozen over low heat.
Texture tips: If the gravy separates or looks slightly grainy after freezing, whisk vigorously while reheating. A small splash of milk, cream, or a pat of butter will bring it back together.
Best practices:
Freeze in small portions so you only thaw what you need. Skip plastic bags—glass or silicone keeps both flavor and values intact.
How to Use
Think of mushroom gravy as a building block. Spoon it over mashed potatoes or meatloaf, toss it with roasted vegetables, or use it as a savory base for casseroles and winter bakes.