The best part about this mushroom gravy is the mushroom flavor!
It’s just perfect.
And it’s so simple to make.
I love making it all on my own, especially when it’s a little more time-consuming and expensive.
The key is to cook the mushrooms ahead of time and let them sit in the gravy for at least 4 hours.
This way, you can make your own gravy and get your favorite mushrooms to taste.
And if you’re going to make it at home, don’t forget to drain and rinse the mushrooms.
They’re going into the gravy, so it’ll be nice and smooth when you’re done.
You’ll also want to get your meat on your plate, because mushrooms can be a bit messy.
They’ll need to be trimmed and washed, and it’s best to use a fork to scrape any excess liquid out of the meat.
You can also use a paper towel or your fingers to wipe the meat off.
Then, just serve it up as-is, with some mushrooms, as an appetizer, or as an entrée.
I have a special recipe for mushrooms that calls for a bit more cooking time.
So, you could make it ahead oftime, and just serve the mushrooms at the end of dinner.
Or, if you want a little bit more time, make it in advance and then let it sit in a slow cooker for at a different time of day.
All in all, I think this recipe is the best thing I’ve ever made.
And I’m so glad I made it because it tastes so good.
Ingredients: 2 pounds ground beef (or turkey)