Ingredients:

  • 2 tablespoons unsalted butter (30ml)
  • 1 tablespoon olive oil (15ml)
  • 1 large yellow onion, finely chopped (about 1 cup)
  • 1 pound cremini mushrooms, sliced (450g)
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 4 cups beef or vegetable broth (950ml) (low sodium preferred)
  • 1/2 cup dry red wine (120ml) (like Merlot or Pinot Noir)
  • 2 tablespoons soy sauce or tamari (30ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup heavy cream (optional) (60ml)
  • 2 tablespoons freshly chopped parsley, for garnish
  • Salt to taste
  • Splash of lemon juice if needed

Instructions:

  1. Melt butter and olive oil in the skillet over medium heat. Add onion and cook until softened and translucent.
  2. Add mushrooms to the skillet. Cook, stirring occasionally at first, then more frequently as they start to release their moisture and brown. Don't overcrowd the pan; work in batches if necessary.
  3. Stir in minced garlic and cook for about 30 seconds, until fragrant. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly. This will cook out the raw flour taste.
  4. Gradually whisk in the beef or vegetable broth, ensuring no lumps form. Stir in red wine, soy sauce or tamari, thyme, rosemary, and black pepper. Bring to a simmer.
  5. Reduce heat to low and simmer for 15-20 minutes, or until the gravy has thickened to your desired consistency.
  6. Stir in heavy cream (if using). Taste and adjust seasonings with salt and lemon juice if needed. Garnish with fresh parsley and serve hot.