Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (57g) unsalted butter
  • 1 pound (454g) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720ml) vegetable or chicken broth (low sodium preferred)
  • ¼ cup (60ml) dry sherry or Marsala wine (optional)
  • 1 tablespoon soy sauce or Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat oil and 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and thyme and cook for another minute until fragrant.
  2. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and become browned and tender, about 8-10 minutes.
  3. Melt the remaining 2 tablespoons of butter into the mushroom mixture. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
  4. Gradually whisk in the broth, making sure to break up any lumps of flour. Bring to a simmer.
  5. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency.
  6. Stir in the sherry (or Marsala, if using), soy sauce (or Worcestershire), salt, and pepper. Taste and adjust seasoning as needed.
  7. Garnish with fresh parsley, if desired, and serve hot.