Recipe by Mindy Fox
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
Start to Finish: 1 hour
- 6 tbsp. unsalted butter
- 2 cups sliced mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, smashed and peeled
- 2 tsp. finely chopped fresh rosemary
- 1/2 cup dry white wine
- 5 cups low-sodium chicken stock
- 1/3 cup flour
- 2 tsp. soy sauce
1. In a medium saucepan, melt 2 tbsp. butter over medium-high heat. Add the mushrooms, onion, garlic, and rosemary. Cook, stirring occasionally, until the vegetables soften and are golden in spots, about 6 minutes.
2. Add the wine and stir, scraping up any browned bits. Bring to a boil and cook until almost dry, about 3 minutes. Add the stock; bring back to a boil. Remove from the heat and cover to keep warm.
3. In another medium saucepan, melt the remaining 4 tbsp. butter over medium heat. Add the flour and cook, whisking constantly, until the mixture is golden brown and smooth, 6 to 8 minutes.
4. Ladle about 1/2 cup of the stock into the flour mixture, whisking to blend. Continue adding 1/2 cupfuls of stock, whisking between each addition, until you’ve used up about half the stock. Pour in the remaining stock. Bring to a simmer. Cook, stirring occasionally, until the gravy thickens, 25 to 30 minutes.
5. Off heat, stir in the soy sauce; season to taste with salt and pepper. Strain the gravy (reserve the mushrooms for another use) or leave the gravy chunky.