Mushroom Gravy

Mushroom Gravy

  • 1/3 cup Butter
  • 7/8 cup All Purpose Flour
  • 10 oz Yellow Onion, diced
  • 6 oz Cremini Mushrooms, diced
  • 1 1/2 quarts Beef Stock
  • 1 cup Red Wine
  • 2 tsp Salt or to taste
  • 2 1/2 tbsp Worcestershire sauce
  • 1/2 tbsp dried Thyme Leaves
  • 1/2 tbsp Cracked Black Pepper
  • 1/2 tbsp Garlic Powder

In a sauce pot, heat butter over medium heat. Whisk in flour to make a brown roux. When roux is chestnut color, add diced onions and mushrooms; continue stirring. Cook for 5 minutes or until onions and mushrooms look wilted. Stir in stock and wine; continue to stir until well combined. Lower heat to medium low. Add remaining ingredients and simmer for 20-30 minutes, until sauce is nappé.

Makes – 1 1/2 quarts

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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