Mushroom Gravy

• 1 tablespoon vegetable oil
• 2 1/2 tablespoons chopped onion
• 1 clove garlic, peeled and minced
• 1 cup thinly sliced white mushrooms
• 1 tablespoon all-purpose flour
• 1 cup lowfat milk
• Salt and freshly ground pepper to taste

1. Heat 1 teaspoon of the vegetable oil in a medium-size skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 2 minutes.
3. Stir in the mushrooms and cook until browned, about 5 minutes.
4. Remove the mushroom mixture from the skillet and set aside.
5. Place the remaining 2 teaspoons of vegetable oil and the flour in the skillet and stir to combine.
6. Turn the heat to low and cook, stirring constantly, until the flour turns a deep brown color.
7. Still stirring, gradually pour in the milk.
8. Cook until the mixture thickens and the flour no longer tastes raw, about 4 minutes.
9. Stir in the mushroom mixture and season with salt and pepper.
10. Serve immediately.

vegetable oil, onion, clove garlic, white mushrooms, flour, milk, salt

Taken from cooking.nytimes.com/recipes/11059 (may not work)