Description

Treat yourself with this delicious mushroom gravy. It's quick and easy to make. Serve over meat, potatoes, pasta, or rice.

Ingredients

• 3 T. olive oil, butter or pan drippings
• 3 c. thinly sliced baby Portobello mushrooms or white button mushrooms
• 1/2 c. finely chopped onion
• 1-2 cloves garlic, minced
• 3 T. all-purpose flour
• 3 c. beef broth/stock*
• salt and pepper, to taste

Steps

1. In a large skillet, heat oil over medium-high heat; saute mushrooms and onions until nicely browned, about 7 minutes; add garlic; stir until fragrant, about 30 seconds.
2. Stir in flour; cook for 1 minute; whisk in the broth/stock, scraping up all the browned bits from the bottom of the pan; reduce to a simmer. Simmer until thickened; remove from heat. Season to taste with salt and pepper.
3. *Chicken or vegetable broth can be used in place of the beef broth, but it won't be dark in color. To get that dark brown color, brown the mushrooms well and scrape up all the brown bits at the bottom of the pan when stirring in the beef broth.