Mushroom Beer Gravy

I've made this stuff many times for many different dishes and decided to tell everyone how easy it is. Gravies are usually very easy to make and are quick sauce solutions to go with meats and potatoes. You basically mix equal parts of fat and flour, mix into a roux and pour water, stock, or your choice of alcohol over it. What you get is a creamy, delightful collision of happy flavors. This particular one is great on beef and pork and is a pretty good sauce on chicken. This particular instance I was building the best mushroom burger that my wife could muster. It's her favorite burger everywhere she goes. So I think gravy on a burger. Yum was the answer I was seeking and it was awesome. The gravy alone grants its own blog entry. Here are the things you'll need:

1 package of sliced button or Cremini mushrooms
1 beer
1/2 stick of butter (unsalted)
1 tbsp Worcestershire sauce
1/4 cup all purpose flour
1/2 cup chopped green onion
1 tbsp course grind Black Pepper
1 tsp salt
1 tsp garlic powder
1/2 tsp cayenne pepper (optional)

In a skillet, melt butter on medium high heat and add the entire package of sliced mushrooms. When mushrooms are slightly browned, pour in Worcestershire and stir. Add in the flour and stir until gloppy. Roux should be medium brown color. Add beer slowly in stages and stir constantly (Guinness is the best beer for this, but any beer will work). Once gravy is a creamy consistency, turn heat to low. Add remaining seasonings and simmer for 3 minutes. Add green onion for color and flavor and you're ready to roll. Start to finish takes about 5-7 minutes once the butter is melted. This stuff is delicious on anything and is wonderful on mashed potatoes. As a burger, I had to use very dense absorbent bread so French bread is what I used. That way the bread soaked up the gravy without destroying the integrity of the roll.This stuff is great and I hope everyone can enjoy this recipe. Awesome sauce idea.