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Ingredients
- 1 oz Extra virgin olive oil
- 1 (8oz) container of sliced Button mushrooms, chopped
- 2 Shallots, minced
- 1/4 Cup Flour
- 1 tsp. Dry thyme
- 3 Cups "Better Than Bouillon" No Beef-Beef stock or Strong Vegetable Stock
- Salt and pepper to taste
Preparation
Step 1
Heat a medium sauce pan and add half of the Olive Oil.
Before the oil smokes add the mushrooms and shallots. Stir for about 2 minutes over high heat.
Add the remaining oil, the flour, and thyme; stir until a roux forms.
Carefully add the stock and stir.
Hold the gravy at a gentle simmer for 8-10 minutes, stirring regularly, until gravy thickens.
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