Mushroom Gravy

Photo by Jo A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons olive oil

  • 2

    large or 4 small shallots, minced

  • 2

    cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped

  • Kosher salt and freshly ground black pepper

  • 1/2

    cup dry Marsala wine

  • 1 1/2

    cups low-sodium beef broth

  • 1 1/2

    tablespoons chopped fresh rosemary leaves

  • 1 1/2

    tablespoons all-purpose flour

  • 3

    tablespoons unsalted butter, at room temperature

Directions

In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: