This mushroom gravy cooks up in under 30 minutes. The fresh herbs and mushrooms lend a delicious flavor to the finished gravy. The red wine gives the gravy a rich flavor and the chicken broth rounds it all out. The gravy is not too salty and is filled with flavor unlike the gravy that can be bought in the store. The mushrooms really shine through. This gravy is great on beef, chicken, or turkey. We also served it on top of our mashed potatoes as well.
Mushroom Gravy (adapted from Cooking Light)
1 T. olive oil
½ c. chopped onion
2 t. fresh sage, chopped
2 t. fresh rosemary, chopped
½ t. salt
1 t. pepper
1 (8 oz) package mushrooms, sliced
¼ c. red wine
3 c. chicken stock
1 T. flour
1 T. water
2 T. butter
2. Pour the wine into the pan and let cook 1 minute or until most of the liquid evaporates. Stir in the chicken broth and cook for 10-15 minutes or until it reduces to 2 cups.
3. Combine the flour and water in a small bowl and stir until smooth. Add the flour mixture to the saucepan and return to a boil. Simmer for 3-5 minutes or until gravy has thickened. Remove from heat and stir in the butter.
This post linked to:
What's Cooking Wednesday, Cast Party Wednesday, Frugal Food Thursdays
Mmmm, I absolutely love mushroom gravy!