Ingredients:

  • 4 Tablespoons Unsalted Butter
  • 1 Tablespoon Olive Oil
  • 1 lb Mixed Mushrooms (Cremini/Shiitake recommended), sliced thinly
  • 1 medium Shallot, finely minced
  • 1 teaspoon Fresh Thyme Leaves
  • 1/2 teaspoon Kosher or Sea Salt, or to taste
  • 1/4 teaspoon freshly ground Black Pepper, or to taste
  • 4 Tablespoons All-Purpose Flour
  • 1/4 cup Dry Sherry or Dry White Wine (Optional)
  • 3 cups Warm Vegetable or Chicken Stock (Low Sodium)
  • 1 teaspoon Soy Sauce or Tamari
  • 1/2 teaspoon Worcestershire Sauce (or Vegan Alternative)
  • 1/4 cup Heavy Cream (Optional)
  • 1 Tablespoon Fresh Parsley, chopped, for garnish

Instructions:

  1. Heat butter and olive oil in a large, heavy-bottomed skillet over medium-high heat. Add sliced mushrooms in a single layer (work in batches if necessary). Cook undisturbed for 3–4 minutes until deeply browned. Stir and continue cooking until all moisture has evaporated and they are nicely caramelized.
  2. Reduce heat to medium. Add minced shallot and thyme. Sauté for 2 minutes until fragrant. Season lightly with salt and pepper.
  3. Sprinkle the flour evenly over the mushrooms and stir constantly for 1–2 minutes to cook out the raw flour taste, forming a sandy paste (the roux).
  4. Pour in the sherry or wine (if using). Scrape up any browned bits stuck to the bottom of the pan. Let the liquid bubble and reduce by half (about 1 minute).
  5. Slowly begin whisking in the warm stock, a cup at a time, ensuring each addition is fully incorporated and smooth before adding the next to prevent lumps.
  6. Bring the gravy to a gentle simmer. Add soy sauce and Worcestershire sauce. Let simmer uncovered for 8–10 minutes, whisking occasionally, until the gravy coats the back of a spoon nicely.
  7. Remove from heat. Stir in the heavy cream (if using). Taste the gravy and adjust seasoning, adding more salt and pepper as needed.
  8. Stir in most of the fresh parsley, reserving some for garnish. Serve immediately over mashed potatoes or roasted meats.