Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This gravy screams mushrooms. It's rich and umami-laden, perfect on roast beef, pork or chicken and so good that you're gonna want a straw.
- 8 ounces cremini mushrooms sliced
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 medium shallot minced
- 3 tablespoons unsalted butter
- 2 sage leaves minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons + 1 1/2 teaspoons flour
- 1 tablespoon + 1 1/2 teaspoons dry vermouth
- 1 1/2 teaspoons worcestershire sauce
- 1 teaspoon gravy master (browning sauce)
- 2 cups low sodium stock (can use vegetable, chicken or beef)
In a large skillet, heat the olive oil over medium high heat. Add the sliced mushrooms and cook until they release their liquid and begin to brown, stirring occasionally, about 5 minutes.
Add the butter, garlic, shallots & sage to the mushrooms and sauté until softened, 2-3 minutes. Stir in the salt and pepper. Sprinkle the flour over the mushrooms and stir until all the flour is absorbed in the butter and forms a paste.
Stir in the vermouth and simmer for one minute. Add the stock slowly, stirring constantly. Heat the gravy to a boil and continue to stir for one minute until the gravy thickens.. Add the worcestershire sauce and the gravy master, stirring until well combined. Remove from heat and pour into a gravy boat or bowl. Adjust seasoning to taste. Serve.
Calories: 85kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 103mg | Potassium: 186mg | Vitamin A: 130IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 0.5mg