Ingredients:
- 6 Tbsp Unsalted Butter (divided)
- 1 Tbsp Olive Oil
- 16 oz Mixed Mushrooms (Cremini, Portobello, or Wild), sliced thinly
- 1 large Shallot, finely minced
- 2 cloves Garlic, minced
- 1 tsp Fresh Thyme Leaves, stripped from the stem
- 2 Tbsp Dry Sherry (or balsamic vinegar)
- 1/4 cup All-Purpose Flour
- 3 cups Vegetable or Mushroom Stock, low-sodium
- 1 tsp Worcestershire Sauce (or dark soy sauce)
- Salt, to taste (start with 1/2 tsp)
- Freshly Ground Black Pepper, to taste
Instructions:
- Sauté the Mushrooms: Heat 3 Tbsp butter and 1 Tbsp oil in a heavy-bottomed pan over medium-high heat. Add the sliced mushrooms and cook, stirring only occasionally, until they have released their liquid and browned deeply. This should take 8–10 minutes.
- Add Aromatics: Reduce heat to medium. Add the minced shallot, garlic, and thyme. Cook for 2–3 minutes until the shallots are softened and translucent.
- Deglaze: Pour in the dry sherry or balsamic vinegar. Scrape the bottom of the pan vigorously to lift any brown bits (the fond). Cook until the liquid has almost completely evaporated.
- Make the Roux: Reduce heat to medium-low. Add the remaining 3 Tbsp of butter to the pan. Once melted, sprinkle in the flour. Whisk continuously for 1 to 2 minutes, creating a smooth paste (a blond roux). Cook until the raw flour smell is gone.
- Add Stock Slowly: Slowly stream in the cold stock, whisking vigorously as you pour. Continue whisking until the mixture is smooth and lump-free before adding more liquid.
- Simmer and Thicken: Bring the gravy to a gentle simmer, stirring occasionally. Reduce the heat and let the gravy cook for 5 to 7 minutes, allowing it to thicken to your desired consistency.
- Add Umami and Season: Stir in the Worcestershire sauce (or soy sauce). Taste the gravy and adjust the seasoning generously with salt and pepper before serving.
- Serve Hot: Keep on low heat until ready to serve, thinning with a splash of hot stock or water if it becomes too thick.