Mushroom Gravy
Ingredients
-
1
oz
dried porcini mushrooms
-
3
cups
chicken bone broth
-
4
tablespoons
unsalted butter
-
8
oz
baby bella mushrooms, sliced
-
8
oz
shiitake mushrooms, sliced
-
1
unit
shallot, minced
-
3
cloves
garlic, minced
-
2
tablespoons
all-purpose flour
-
1
teaspoon
fresh thyme, chopped
-
1
teaspoon
fresh sage, chopped
-
to taste
unit
salt
-
to taste
unit
pepper
Instructions
- Combine chicken bone broth and dried porcini mushrooms in a saucepan, bring to a boil, then simmer for 10 minutes.
- In a sauté pan, melt 1 tablespoon of butter and add half of the sliced mushrooms, cooking until browned on both sides.
- Remove the browned mushrooms and repeat the process with the remaining mushrooms.
- Sauté minced shallots and garlic in the sauté pan until the shallots are translucent.
- Add 2 tablespoons of butter and flour to the pan with shallots and garlic, cooking while stirring for 2 minutes.
- Gradually whisk the broth mixture into the flour mixture, then return all mushrooms to the pan along with thyme and sage, seasoning with salt and pepper.
- Simmer the gravy for 2-3 minutes until thickened and serve.
Nutrition Facts (estimated)
Servings
8-10
Calories
120
Total fat
8g
Total carbohydrates
10g
Total protein
4g
Sodium
500mg
Cholesterol
30mg
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