Creamy Mushroom Gravy

By Hester

Ingredients

• 3 tablespoons unsalted butter
• 6 ounces cremini mushrooms, stems trimmed and thinly sliced
• 1 tablespoon finely chopped shallot
• Kosher salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 1/4 cup dry Marsala wine
• 2 cups low-sodium beef broth or stock
• 1/4 cup heavy cream

Details

Servings 3

Preparation

Step 1

1 Heat the butter in a large frying pan over medium-high heat until foaming. Add the mushrooms and shallots and season with salt and pepper. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 5 minutes.

2 Reduce the heat to medium, sprinkle in the flour, and stir to coat the mushrooms. Cook, stirring occasionally, until the flour is lightly toasted, about 3 minutes. Add the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Cook until the wine is completely reduced, about 30 seconds.

3 Slowly pour in the broth or stock and whisk until smooth. Bring to a boil and cook, stirring occasionally, until the gravy has thickened and coats the back of a spoon, about 2 minutes.

4 Remove the pan from the heat and stir in the cream. Taste and season with salt and pepper as needed.