This is a lovely recipe that is great for a vegetarian option or for a meal that you are wanting a gravy for but haven’t cooked a roast or a turkey.
I like to add a bit of white wine as wel: 1/4 cup in place of a 1/4 cup of the stock. I add the wine first and then the stock to follow.
Fresh herbs add a great flavor; try fresh thyme, sage and/or oregano.
1. With a damp cloth, gently clean
the mushrooms and slice
off the bottom.
2. In a saute pan, melt
2 tbsp of butter.
3. Add the mushrooms, kosher salt
and pepper, and let saute for 10 minutes.
4. Add the flour, and mix
in with the mushrooms.
in the stock, pouring a 1/4 cup at a time. Ensure that the stock is mixing
with the flour.
6. Once the stock has all been added, allow the gravy to simmer
for another 10 minutes.