Mushroom Gravy

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion 

1 1/2 tablespoons chopped fresh sage

1/4 teaspoon salt

1 (8-ounce) package presliced mushrooms

1/4 cup Madeira wine or dry sherry

3 cups Roasted Chicken Stock 

1 1/2 tablespoons all-purpose flour 

2 tablespoons water

2 tablespoons butter 

1/8 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a nonstick skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 11 minutes or until mushrooms are browned. Add wine; cook 30 seconds or until liquid almost evaporates. Stir in Roasted Chicken Stock. Boil; cook until reduced to 2 cups (about 14 minutes).

2. Combine flour and water in a bowl, stirring until smooth. Add flour mixture to pan; return to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.

Note:

Add 1 tablespoon flour to the slurry for a thicker gravy. You can substitute fat-free, lower-sodium chicken broth for the Roasted Chicken Stock—but if you do, decrease the salt to 1/8 teaspoon or add none at all.

Mushroom Gravy

ref :http://www.epicurious.com/

INGREDIENTS

• 1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake (discard shiitake stems)
• 4 large garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 onion, chopped fine
• 1 tablespoon soy sauce
• 1/2 cup dry red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
• 1/2 teaspoon sugar
• 2 tablespoons finely chopped fresh parsley leaves

2. PREPARATION

   1. 1. Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.
      2. Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.
      3. Serve gravy spooned over baked or mashed potatoes and/or steak or chicken.