Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter, bacon grease, lard or beef drippings
  • 1 yellow onion (,finely chopped)
  • 1 clove garlic (,minced)
  • 16 ounces fresh mushrooms of choice (I used button mushrooms in the photos) (,cleaned and sliced)
  • 1 tablespoon ground dried porcini mushrooms
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups strong beef broth
  • 1 teaspoon dark balsamic vinegar
  • 1/2 teaspoon sea salt plus more to taste
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end

Instruction

  • Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown.  Add the garlic and cook another minute.
  • Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
  • 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 flavor in the gravy.
  • Add the beef broth, vinegar, thyme, sugar, salt and pepper.  Whisk continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.