Please connect to Internet to continue
Preparation Time : 10
Cook Time : 30
Total Time : 40
1 shallot, finely chopped
1 garlic clove, crushed
8ounces cremini mushrooms, sliced
1⁄2 tablespoon olive oil
1 1⁄2 tablespoons butter
1 -2cup red wine
1⁄2 tablespoon herbes de provence
1⁄4 tablespoon savory
1teaspoon seasoning salt
salt and pepper
Fry the mushrooms in the olive oil until they're crisp on both sides, on medium-high heat, with salt and pepper added. Don’t stir during the first few minutes so the mushrooms will have a chance to caramelize. Set aside.
In the same pan, melt 1/2 tbsp butter and fry the shallot and garlic briefly over medium heat. Add the herbs and the rest of the butter and stir until nicely mixed. Whisk in the flour and turn up the heat slightly.
Add the wine, starting with about half a cup and keep whisking and adding wine until it's the desired consistency for sauce/gravy.
Add the mushrooms and any juices from the beef you've hopefully cooked to "wear" this gravy - stir to combine before serving.
Please Login to comment