Mushroom Gravy

• servings: 6 servings
• active time: 1 hour
• total time: 1 1/2 hours

Ingredients

¼ cup and 1 Tbsp butter, unsalted

1 (16 ounce) package sliced mushrooms

2 cloves garlic, minced

1 shallot, thinly sliced

salt to taste

¼ cup all-purpose flour, or as needed

1 quart beef stock

1½ Tbsp red wine or sherry

1/2 tsp ground black pepper, to taste

1/4 tsp ground cayenne pepper

1 pinch fresh thyme leaves, to taste

Directions

Heat butter in a saucepan over medium-low heat until it melts.

Add sliced shallot to the butter and cook, covered, for 5 minutes. Uncover pan and continue cooking shallots for 15 minutes, stirring occasionally.

Stir in mushrooms, cover pan, and cook over medium heat for 5 minutes. Uncover pan and simmer until liquid evaporates, about 15 minutes.

Push ingredients to the side of pan and add 1 Tbsp butter. Once it has melted add garlic and sautee until fragrant, about 30 seconds.

Stir in flour; cook and stir for 5 minutes.

Add 1 cup of beef stock, stirring briskly until incorporated and scrape up any browned bits on the bottom of the pan. Then pour in the remaining stock and about 1.5 Tbsp of red wine or sherry and mix thoroughly. Season with black pepper, cayenne, and thyme. Reduce heat to medium-low and simmer, uncovered, until thickened, stirring often, about 30 minutes.

Season with salt to taste after reducing.

Notes

Best if tried using different types of mushrooms.

I have tried a mix of (primarily) Oyster and King Oyster.

Nutrition

• Calories: 133 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 20 mg
• Sodium: 63 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 6 g