How to make mushroom gravy in a slow cooker

Mushroom gravy is the perfect food for cooking in a slow cooker. This gravy can be made with either mushroom broth or beef broth, depending on if you like a meat based gravy or want to go the vegetarian route. Either way, you will have a versatile gravy that is packed with flavor and can go over just about anything. Serve it over steak, chicken, meatloaf, meatballs, salisbury steak, veggies, rice or noodles! I like to make a batch on Monday and for the rest of the week I have a luscious gravy that I can use on just about anything!

You will first need to whisk butter, flour and cornstarch with the broth. Be sure to whisk out any lumps of flour. This will assure that your gravy is thick enough to stick to your ribs! After that all you need to do is add the rest of your ingredients and turn on your slow cooker. I like to use thyme as an aromatic as it goes great with mushrooms. Lemon not only adds a brightness in flavor, it is also an excellent compliment to mushrooms because the acidity really brings out the true earthy flavor of mushrooms. Just a small amount will make your gravy pop! Finally, if you are so inclined, mix in a few dollops of sour cream at the end of cooking to add a rich creaminess to the gravy. Enjoy and have fun cooking!
​