Easy Make Ahead Mushroom Gravy

• Produce

  • 1 (8-ounce package Cremini mushrooms
  • 1/2 cup Onion

• Canned Goods

  • 1 1/2 cups Beef stock - prefer, unsalted
  • 1 1/2 cups Chicken stock - prefer, unsalted

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1/4 cup Sherry

• Liquids

  • 2 tbsp Water

• Other

  • 1½ tablespoons chopped fresh sage or ¼ teaspoon dry

Found on laughingspatula.com

Description

Directions

• Heat oil in a nonstick skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 5 minutes or until mushrooms are browned. Add wine, cook for about a minute or until liquid almost evaporates. Stir in chicken and beef stock. Boil; cooking until reduced to 2 cups (about 10-12 minutes).
• Combine flour and water in a bowl, stirring until smooth. Add flour mixture to pan; return to a simmer. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.
• Cool and store in refrigerator for up to 2 days.