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Mushroom Gravy

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Rate this recipe 4.6/5 (5 Votes)

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

Details

Preparation

Step 1

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.

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