mushroom gravy

How To Make mushroom gravy

• 1

  Heat oil in skillet on medium-high and add flour to make a thin roux. Sprinkle with salt and pepper.
• 2

  Stir constantly to avoid scorching.
• 3

  When the roux becomes a nice opaque tan, slowly pour in the broth, whisking quickly as you do this to avoid lumps.
• 4

  Turn heat down to medium-low and let bubble (not boil) for about 5 minutes, to thicken, stir frequently to avoid scorching.
• 5

  Then turn heat to low, cover and simmer about 10 minutes. Keep stirred!
• 6

  Meanwhile, melt butter in another skillet and add onion, mushrooms, garlic, and parsley.
• 7

  Saute until onions are almost transparent.
• 8

  Slowly pour in wine and saute vegetables until wine cooks down 3/4 of the way.
• 9

  Add vegetables to beef gravy and bring heat back to medium, let bubble about 5 minutes longer.
• 10

  Remove from heat and serve over your choice.
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