Mushroom Gravy

The combination of ingredients, beef broth, wine and cream, makes this the best mushroom gravy with great depths of flavour, and especially the addition of the ground mushrooms.

Ingredients

• 2 tbsps butter, bacon grease, lard or beef drippings
• 1 yellow onion, finely chopped
• 1 clove garlic, finely minced
• 16 oz fresh mushrooms
• 1 tbsp finely ground dried Porcini or Shiitake mushrooms
• 3 tbsps unsalted butter
• 3 tbsps all-purpose flour
• 2 cups strong beef broth
• ½ cup white wine
• 1 tsp Worcestershire sauce
  
• ½ tsp salt plus more to taste
• ½ tsp sugar
• ¼ tsp dried thyme
• 1 small bunch parsley, chopped
  
• 1/4 tsp freshly ground black pepper
• 2-4 tbps heavy cream

Instructions

1. Put the dried mushrooms in a food processor and reduce to a powder.
2. Melt the butter (or bacon grease, lard or beef drippings) in a pan over medium-high heat and fry the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.
3. Add the onions and cook until translucent. Add the garlic and cook another minute. Add the ground mushrooms and cook for another minute.
4. Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavour in the gravy.
5. Add the beef broth, wine, Worcestershire sauce, thyme, sugar, parsley, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add cream, and salt and pepper to taste. If you prefer the gravy thinner add a little more cream, beef broth or water; if it is too thin, let it simmer on medium-low until it reaches the desired thickness.

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