Description
This is a rich, savoury mushroom gravy with a Feedlot twist. Cattle Call rub adds porcini mushroom depth, gentle warmth, and layered seasoning that makes the mushrooms taste meatier and the gravy taste like it’s been slowly built with stock and pan drippings. Fresh thyme and rosemary keep it aromatic, while sautéed mushrooms create body, flavour, and a silky texture.
There are two versions of the recipe: a vegan version made with vegetable stock, and a beefy version using beef broth for extra richness. Both are glossy, spoonable, and designed to be poured over mashed potatoes, roast meats, steak, or holiday mains. The gravy can be prepared ahead, keeps well, and reheats beautifully — perfect for a feast or Sunday dinner.
Ingredients
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2 Tbsp neutral oil - we like avocado oil
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2 small shallots, finely chopped
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2 cloves garlic, minced
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500–600 g brown mushrooms, sliced
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1/2 tsp Cattle Call rub (start with ½ and add more to taste)
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35 g plain flour
- 1 1/2 tbsp fresh thyme
- 1/2 tbsp chopped fresh rosemary leaves.
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1 L beef or vegetable stock
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1–2 tsp light soy sauce
Method
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Heat olive oil on medium. Add shallots + garlic + ¼ tsp Cattle Call and sauté 2–3 minutes.
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Add mushrooms, cook 10–12 minutes until they release liquid and brown.
- Add soy sauce and herbs.
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Sprinkle in flour, stir 1 minute.
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Slowly add stock, whisking to avoid lumps. This takes about 20 minutes.
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¼–½ tsp Cattle Call (taste as you go).
Hot Tip
Finish with a tiny knob of butter right before serving. It gives the gravy restaurant-style shine and richness.
