Mean Chef's Mushroom Gravy

Jeff Hixson's Note:

Originally posted by Mean Chef.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 3.5 cups

• 4 tablespoons unsalted butter
• 2 cups thinly sliced mushrooms (8 ounces)
• ¼ cup unbleached flour
• 2 ½ cups vegetable stock , store-bought or homemade
• ¼ cup dry red wine
• 2 tablespoons tamari soy sauce
• fresh ground black pepper

Directions:

1. Melt the butter in a medium-size saucepan over medium heat.
2. Add the mushrooms and sauté until brown, about 7 minutes.
3. Stir in the flour; it will become very pasty.
4. Cook this roux for 2 minutes, stirring constantly.
5. It will stick to the bottom of the pan a little bit; that's okay.
6. 2.
7. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
8. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
9. Serve in a sauceboat.

Reviews

[Chef #1173885]

This is by far the easiest, most delicious gravy I've ever made or tasted! It would be great with just about anything. We had roast potatoes and beef tenderloin - but I'd eat it just with fresh bread. I used Portobello's and I didn't use the wine because of hubby's allergy. It's amazing! Thanks!

[~Nimz~]

Absolutely wonderful

[Roger/OH]

Taste wise nothing short of fantastic. I did have little problem getting it to thicken up. I ended up adding maybe 1/8 cup more flour mixed with some flour.