On low heat, add butter to saucepan and melt
until bubbly. Add onion and saute about 4 mins.
Add garlic and saute another min. Add
mushrooms. Sprinkle with salt, pepper, and
(optional) thyme. Saute, stirring often, until
most liquid has evaporated, about 20 min.
Slowly incorporate flour, stirring often, for
about 3-5 minutes. It should be an ugly, dry,
clumpy mess. It should look like you totally
messed it up.
Stir in broth, scraping bottom of pan as you go.
Bring to a simmer, stirring often, and reduce by
half. Add cream and reduce to desired thickness.
Remove from heat. Taste and adjust seasonings.
NOTE- chicken broth can be substituted for beef
broth, depending on taste or use.
NOTE- cream can be left out for a richer
flavor, but it is then just beef gravy with
NOTE- reheat leftovers slowly on low heat until
first bubble appears. Stir constantly.
Serve over meat, potatoes, etc.
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