Clean the mushrooms with a dry brush or paper towel. Slice them into 3mm thick pieces.

In a skillet, heat over medium-high heat and add the sliced mushrooms. Cook undisturbed for about 2 minutes, then stir and cook until browned.

In a separate pot, bring water to a boil and add the beef bouillon cubes, stirring until dissolved.

In a medium saucepan, melt unsalted butter over low heat, then sift in flour and stir until incorporated.

Gradually pour in the beef broth into the roux, whisking to prevent lumps. Add seasoning ingredients and simmer for about 5 minutes.

Stir in the cooked mushrooms and simmer for a few more minutes, adjusting seasoning if necessary.

Serve warm over dishes like mashed potatoes, turkey, or pasta.