Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 450g Mixed Mushrooms (Cremini and Shiitake recommended)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 large cloves Garlic, finely minced
  • 2 Tbsp All-Purpose Flour
  • 1/4 cup Dry Sherry (or Dry White Wine)
  • 2 cups Vegetable or Beef Stock (low sodium)
  • 1/2 cup Heavy Cream
  • 1 tsp Soy Sauce (or Tamari)
  • 1/2 tsp Fresh Thyme Leaves (chopped)

Instructions:

  1. Wipe mushrooms clean and slice evenly (about 1/4-inch thick). Ensure they are dry before cooking.
  2. Heat butter and oil in a large, heavy-bottomed skillet over medium-high heat. Add mushrooms in a single layer (work in batches if necessary). Cook without stirring for 3-4 minutes until deeply browned. Stir and continue cooking until all moisture has evaporated and they are richly caramelised. Season with salt and pepper.
  3. Add minced garlic and thyme. Cook for 1 minute until fragrant, ensuring the garlic does not burn.
  4. Sprinkle the flour evenly over the mushrooms. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating the roux base.
  5. Pour in the sherry (or wine). Scrape up any brown bits (fond) stuck to the bottom of the pan. Let the liquid bubble and reduce by half, about 2 minutes.
  6. Slowly whisk in the stock, a little at a time, ensuring no lumps form. Bring the mixture to a gentle simmer.
  7. Allow the gravy to simmer gently for 10-15 minutes, stirring occasionally, until it has thickened sufficiently to coat the back of a spoon.
  8. Stir in the heavy cream and soy sauce. Taste and adjust seasoning. If a super-smooth finish is desired, strain the gravy through a fine-mesh sieve before serving warm.