Mushroom Gravy
- 1/2 cup chopped shallots
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1 (8-oz.) package sliced baby portobello mushrooms
- 1/2 teaspoon kosher salt
- 1/4 cup dry sherry
- 3 cups vegetable broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon freshly ground black pepper
- Saute shallots and garlic in hot oil in a medium nonstick skillet over medium-high heat 1 minute. Add mushrooms and 1/4 tsp. salt; saute 5 to 6 minutes or until tender. Add sherry; cook, stirring occasionally, 30 to 45 seconds or until liquid is reduced to about 2 Tbsp. Stir in broth and remaining 1/4 tsp. salt. Bring mixture to a boil, and boil about 10 minutes or until mixture is reduced to about 1 1/2 cups.
- Whisk together flour and 2 Tbsp. water in a small bowl until smooth. Whisk flour mixture into mushroom mixture. Reduce heat to medium, and simmer, whisking occasionally, 2 minutes or until slightly thickened. Remove from heat; stir in butter, 1 Tbsp. at a time, until butter melts. Stir in thyme and pepper. Serve immediately, or cool completely, and refrigerate up to 2 days. Heat in a saucepan over low heat.
shallots, garlic, olive oil, baby portobello mushrooms, kosher salt, sherry, vegetable broth, flour, butter, thyme, freshly ground black pepper
Taken from www.myrecipes.com/recipe/mushroom-gravy-2 (may not work)