Ingredients:

  • 3 Tablespoons unsalted butter (45g)
  • 8 ounces (225g) mixed mushrooms (Cremini, Shiitake recommended), thinly sliced
  • 1 medium shallot (or small yellow onion), finely minced
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
  • 2 cloves garlic, minced
  • 3 Tablespoons all-purpose flour (25g)
  • 1/4 cup dry sherry or dry white wine (optional)
  • 2 cups low sodium vegetable or chicken stock, warm
  • 1/4 cup heavy cream (60ml)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Melt butter in a large, heavy-bottomed skillet over medium-high heat. Add mushrooms and cook undisturbed for 3-4 minutes to brown, then stir and continue cooking until deeply coloured and moisture has evaporated (about 8-10 minutes total). Remove mushrooms and set aside.
  2. Reduce heat to medium. Add shallots to the pan drippings and cook until softened (3 minutes). Add garlic and thyme; cook for 1 minute until fragrant.
  3. Sprinkle the flour over the shallot mixture. Cook, stirring constantly with a whisk or wooden spoon, for 1-2 minutes until the mixture resembles wet sand (cooking out the raw flour taste).
  4. Pour in the sherry or wine (if using). Scrape up any browned bits stuck to the bottom of the pan. Let it bubble and reduce by half (about 1 minute).
  5. Slowly whisk in the warm stock, a little at a time, ensuring no lumps form before adding more liquid. Once all stock is incorporated, bring the mixture to a gentle simmer.
  6. Continue to simmer gently, whisking occasionally, until the gravy coats the back of a spoon thickly (5-8 minutes).
  7. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Return the cooked mushrooms to the pan. Taste and adjust seasoning with salt and pepper. Simmer for one final minute to heat through.
  8. Serve the Creamy Mushroom Gravy immediately while hot.