Simple Mushroom Gravy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1 clove garlic minced
- salt and pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons flour
- 3 tablespoons unsalted butter divided
- 1 pound mushrooms (any variety or combination) cleaned and sliced
- 1 teaspoon dried thyme (or use 1/2 tablespoon fresh)
- 2 cups stock (i used chicken. use beef for a richer sauce or vegetable for a lighter version.)
- 1/3 uphalf-and-half
- optional: worcestershire to taste; tabasco, to taste
- Carbohydrate 5.24608249603821 g
- Cholesterol 30.53 mg
- Fat 16.0259533424631 g
- Fiber 0.0349999984105428 g
- Protein 0.2267 g
- Saturated Fat 7.91709933459397 g
- Serving Size 1 1 -6 (176g)
- Sodium 26.4955243057382 mg
- Sugar 5.21108249762767 g
- Trans Fat 0.930652666913904 g
- Calories 162 calories
Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of butter and the olive oil, letting the butter melt. Add the mushrooms (the pan will be full but they'll shrink in a minutes) and carefully stir. Saute over medium-high heat for about 3 minutes, until the mushrooms start to shrink down a bit. Season with salt and pepper, and add the thyme.Add the garlic and the remaining tablespoon of butter. Keep cooking for 6 to 8 more minutes; the mushrooms will get very juicy for a little bit, giving up all their liquid. Keep cooking them until that watery liquid evaporates and you just have a little buttery juice left.Sprinkle in the flour and stir well with a whisk. Cook for one minute, stirring. Whisk in the stock until smooth, then reduce heat and simmer for 3 to 5 minutes, until the gravy has thickened a little. Whisk in the half-and-half and simmer for another minute.Taste to adjust seasoning. I like it with about a tablespoon of Worcestershire and a dash of Tabasco.
