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Ingredients
- 1 cup beef or chicken broth
- 2 TBS EVOO
- 2 slices bacon, minced
- 6 oz cremini mushrooms, sliced about 1/8" (2 cups)
- 1/2 cup minced yellow onion
- Kosher salt
- Freshly ground pepper
- 3 TBS dry sherry
- 3 TBS all purpose flour
Details
Servings 8
Preparation
Step 1
1. Combine broth w/ 1 cup hot water. Heat the oil in 12" skillet over medium-high heat. Add the bacon and cook, stirring to break apart the pieces, until just starting to crisp, 1-2". Add the mushrooms, onion, 1/2 tsp salt, and 1/2 tsp pepper. Cook, stirring often until the mushrooms have cooked through and start to brown the bottom of the pan, 5-8 minutes.
2. Add sherry and stir to release the browned bits from the bottom of the pan, about 1". Sprinkle in the flour and stir constantly until the mixture has browned and is slightly dry and crumbly, about 30 seconds.
3. Whisk in half of the broth mixture and continue whisking until the liquid is absorbed into the flour, about 30 seconds. Whisk in the remaining broth mixture and bring the gravy to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 5-10".
4. Season to taste w/ salt and pepper and thin w/ water or broth if necessary. Transfer to a small saucepan, cover and keep warm.
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