Ingredients

The following ingredients have 12 Servings
  • 8 tablespoons butter
  • 6 cups cremini mushrooms, (sliced 1/4 inch thick)
  • 6 tablespoons all purpose flour
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instruction

  • In a large skillet, over medium heat, add two tablespoons of the butter and the sliced cremini mushrooms. Cook until the mushrooms are a deep brown colour and the water has evaporated from the skillet. This process will take about 30 minutes. Keep a close eye on the mushrooms in the last five minutes of cooking time to ensure they don't burn. Keep moving them around the pan.
  • Remove the mushrooms from the pan and set aside.
  • Add the remaining six tablespoons of butter to the pan and when the butter starts to bubble, add the flour. Whisk the flour into the butter. A paste-like mixture will form. Keep moving the mixture around with the whisk until it turns to a light, golden colour. This will take about 5 minutes. In essence, you're cooking off the flour taste.
  • Add the vegetable broth and water. Continue to whisk until the lumps of flour and butter mixture have been completely absorbed by the liquid. This will take about 5 minutes. The mixture will begin to thicken.
  • Add the thyme, sage, salt, pepper, and mushrooms. Stir together.
  • Reduce heat to simmer and allow gravy to continue cooking for 10 more minutes.