Ingredients:

  • 12 oz Cremini/Button Mushrooms, thinly sliced
  • 3 Tbsp Unsalted Butter, divided
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, minced
  • 3 Tbsp All-Purpose Flour
  • 1/4 cup Dry Sherry or Dry White Wine (Optional)
  • 2 cups Vegetable or Beef Broth (low sodium, slightly warmed)
  • 1/2 tsp Fresh Thyme Leaves
  • 1 tsp Worcestershire Sauce
  • Salt, to taste
  • 1/4 tsp Freshly Ground Black Pepper, or to taste
  • 1 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Melt 1 Tbsp butter in a large, heavy-bottomed skillet over medium-high heat. Add the sliced mushrooms without overcrowding the pan. Cook slowly until they release their liquid and then deeply brown (caramelise). Season lightly with salt and pepper. Remove mushrooms from the pan and set aside.
  2. Reduce heat to medium. Add the remaining 2 Tbsp of butter to the skillet. Add minced shallot and cook until softened (about 3 minutes). Add garlic and thyme; cook for 1 minute until fragrant.
  3. Sprinkle the flour over the butter/shallot mixture. Whisk constantly for 1–2 minutes to cook out the raw flour taste, creating a blond roux that looks like wet sand.
  4. If using, pour in the Sherry/Wine. Scrape up any browned bits (fond) stuck to the bottom of the pan. Let the liquid reduce by half.
  5. Gradually whisk in the warm broth, a little at a time, ensuring each addition is fully incorporated before adding the next to prevent lumps.
  6. Bring the gravy to a gentle simmer, whisking occasionally. Allow it to bubble gently for 5–10 minutes until it thickens enough to coat the back of a spoon.
  7. Stir in the reserved caramelised mushrooms, Worcestershire sauce, and check the seasoning (salt and pepper).
  8. Remove from heat. Stir in fresh parsley just before serving over your desired dish.