Mushroom Pan Gravy
This rich yet subtle gravy is versatile. Delicious over fluffy mashed potatoes, the requisite holiday bird, biscuits or our chicken fried steak.
Cooking Steps
1. Add the Butter to a Preheated Pan
Preheat the pan to 325°F/ 165°C (medium). Add the butter and allow it to melt completely.
- Unsalted Butter(diced)3 Tbsps.
2. Add and Cook the Mushrooms
Cook the mushrooms with the rosemary for 5 minutes or until they begin to brown.
- Button Mushroom(thinly sliced)¾ cup
- Fresh Rosemary1 sprig
3. Add and Cook the Shallots and Garlic
Cook the aromatics for 1 minute or until they begin to lightly toast.
- Shallot(finely chopped)1 Tbsp.
- Garlic Clove(finely chopped)1
4. Add and Cook the Flour
Cook the flour for 1 minute making sure it doesn't toast.
- All Purpose Flour2 Tbsps.
5. Add and Reduce the Brandy or Sherry
Lower the temperature to 275°F/ 135°C (low) and reduce the brandy for 10 seconds.
- Brandy or Sherry Wine¼ cup
6. Add the Stock and Sage and Cook the Gravy
Lower the temperature to 225°F/ 105°C (low) and cook the gravy for 5 minutes or until it becomes velvety and slightly thick. Whisk frequently.
- Chicken Stock1 ½ cups
- Fresh Sage Leaf1
7. Season the Gravy
Whisk the seasoning ingredients into the gravy until completely incorporated.
- Worcestershire Sauce½ tsp.
- Kosher Salt1 tsp.
- Black Pepper(freshly cracked)20 turns
8. Remove the Gravy
Turn off the heat and using a rubber spatula, transfer the gravy to a bowl and keep warm until ready to serve.
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