Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 pound cremini mushrooms, sliced (450g)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon dried sage (1.25 ml)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups vegetable broth or chicken broth (475 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8-10 minutes.
  3. Stir in the dried thyme and sage. Then, sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly, to form a roux.
  4. Gradually whisk in the vegetable or chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
  5. Reduce the heat to low and simmer the gravy, stirring occasionally, until it thickens to your desired consistency, about 5-10 minutes.
  6. Stir in the heavy cream, butter and Worcestershire sauce until smooth and combined. Season with salt and pepper to taste.
  7. Serve hot over your favourite dish. Enjoy this classic mushroom in gravy recipe!