Mushroom sauce (Gravy)

By ashleyeraas

Plenty of sauteed mushrooms give this sauce deep, meaty, umami flavor, balanced by a touch of acid from white wine. Medium-bodied texture.

Tips: Make sure the sauce is bubbling as it cooks so the cornstarch can effectively thicken it. A couple of T of butter round out the flavors and add richness to this sauce- tir it in off the heat so it blends in and emulsifies.

Ingredients

• Cooking spray
• 1 (8 oz) package presliced mushrooms
• 1 t chopped fresh thyme
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/4 cup white wine
• 2 t cornstarch
• 1/8 t salt
• 1/8 t freshly ground black pepper
• 2 T butter

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan; saute for 4 min or until mushrooms are lightly browned. Stir in broth, wine,cornstarch, salt and pepper; cook 2 minutes or until sauce is slightly thickened. Remove from heat; add butter, stirring until butter melts.