Clean mushrooms. Try avoiding rinsing them because water gets stuck. Brush them or rinse them only if they had been treated with pesticides.
16 Tablespoon Mushrooms
Slice mushrooms and collect them in a bowl.
Heat up a small saucepan with 3 tablespoon (of the 4 Tbsp) butter and wait for it to melt. Keep it over a moderate heat setting.
4 Tablespoon Butter
Sauté mushroom slices over a medium to high heat setting. Stir occasionally.
Season with salt, black pepper, and mace (or nutmeg). Mit it well.
½ Teaspoon Salt, ½ Teaspoon Black Pepper Ground, 1 piece Mace
Once the mushrooms have been reduced, reduce the heat to slow. Make some space in the center and add 1 tablespoon butter. Wait for it to melt and add the flour to create a roux. Mit it all with the mushroom over a slow to medium heat setting.
4 Tablespoon Butter
Pour in beef broth and combine it all well. Keep over a medium heat setting.
1½ cup Beef Broth
The gravy will get formed, and it will reduce and thicken. When done, turn off the heat and take out the mace. Discard mace spice.
Serve mushroom gravy hot.
Video
Notes
For the base recipe/4 servings: 16 ounces of mushroom equal 2 packs of mushrooms in the US (450 grams). The mushroom packs are bigger in the rest of the world, 1 pack = 250 grams, so 2 packs would be 500 grams. So if you are in the rest of the world use 500 grams or two packs simply.