Easy Homemade Mushroom Gravy (No Drippings)

Prepare the mushrooms: Heat the olive oil and half of the butter in a large skillet over medium-high heat until the butter has melted.

Sauté in batches: Add half of the mushrooms to the skillet and cook for 2 minutes. Season with half of the salt and pepper, then continue cooking for another 2 minutes until the mushrooms begin to turn golden. Stir in half of the garlic and cook until the mushrooms are fully browned. Remove them to a plate and repeat the process with the remaining mushrooms, butter, seasoning, and garlic.

Make the roux: Lower the heat to medium. In the same skillet, melt the remaining butter. Add the flour and stir continuously for about 1 1/2 minutes to cook out the raw flour taste. The mixture may look dry or sandy depending on the remaining fat in the pan.

Simmer the gravy: While stirring constantly, slowly pour in the beef stock. Whisk vigorously to ensure there are no lumps. Cook for 3 to 4 minutes, stirring more frequently as it thickens, until it reaches a smooth, syrupy consistency.

Finish and serve: Stir the cooked mushrooms back into the gravy and simmer for 1 more minute. Taste and add more salt if necessary, especially if using unsalted stock. Pour into a jug and serve immediately.