Gravy's better with earthy mushrooms and rosemary.

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.

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Credit: Photography by Paola + Murray

Recipe Summary test

total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. 

  • 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.

  • 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.

  • 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. 

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