Mushroom Gravy

By mariannefeldman

© Copyright Auguste Escoffier School of Culinary Arts

Ingredients

• Ingredients:
• Wild Mushroom Gravy
• Yield: 4 cups
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 pounds assorted mushrooms (cremini, shitake, chanterelle, trumpet), medium diced
• 1/4 cup shallot, minced
• 1/2 cup dry Madeira
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 6 cups vegetable stock, reduced to 4 cups
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh rosemary, minced
• Salt and freshly ground black pepper, to taste

Preparation

Step 1

Method:

In a large sauté pan, over medium heat, melt 1 tablespoon butter with the oil. Add mushrooms and shallot and cook until mushrooms release their liquid. Once the mushroom liquid has cooked off, deglaze the pan with Madeira and reduce until au sec, or nearly dry.
Season with salt and pepper and remove mushrooms from pan.
In the same pan, over medium heat, melt 4 tablespoons of butter and mix in flour. Cook butter and flour until golden in color.
Slowly whisk in reduced vegetable stock and bring to a boil. Let simmer until gravy becomes nape, or coats the back of a spoon.
Return mushrooms to the gravy, and toss with fresh herbs.
Adjust seasoning to taste and serve warm