Mushroom Gravy

I came up with this after failing to find a mushroom gravy in any of my cookbooks that I could use for a recipe I tagged

• Ready In: 20 mins
• Serves: 4-6
• Yields: 2 cups

Ingredients

• 2  tablespoons butter
• 2  cups  coarsley chopped mushrooms
• 1⁄4 cup  finely chopped onion
• 1  tablespoon white wine
• 2  tablespoons all-purpose flour
• 2  tablespoons water
• 1  tablespoon soy sauce
• 1  tablespoon instant beef bouillon (Herbox)
• 1  tablespoon blackstrap molasses
• 1  tablespoon Worcestershire sauce
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon  finely ground pepper
•  water

Directions

1. In medium saucepan, melt butter over a med-high heat till golden brown.
2. Add mushrooms and onions; Sautee till tender. Add wine; cook 30 sec.
3. In a 1-cup liquid measuring cup, mix flour and 2 Tbs. water till smooth.
4. Stir in the rest of the ingredients adding water last and enough to reach the 1-cup line; Stir into mushroom mixture
5. Add another 1/2 cup water to pot.
6. Turn on high and stir and cook till bubbly; Cook one more minute then remove from heat
7. Uses:
8. May be used in recipes calling for mushroom gravy or as a gravy for meats or mashed potatos or whatever else you can think of!