In your pan, slowly start to bring it to a medium heat. Place your first 2 tablespoons of butter in the pan. Once it starts to sizzle, add your mushrooms and stir until they are golden brown.
When your mushrooms are brown, stir in crumbled “sausage” pieces to the butter and begin to brown them.
In a bowl, mix together your soup, milk, salt, and pepper.
Once your sausage is fully browned, pour your wet ingredients into the bowl and stir in well.
Add the remaining butter to the gravy and keep stirring until bubbling.
I like gravy to be thick, but still soup like. You can add more or less salt and pepper to taste.
(Note: If your gravy came out a little too thin, you can stir in a combo of 1 tsp of arrowroot and cold milk that has been mixed well, to your gravy and cook for a few more minutes until it thickens up )