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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1/2 cup(s) butter |
3/4 cup(s) flour |
2 teaspoon(s) chopped garlic |
1 1/2 teaspoon(s) dried oregano |
1 1/2 teaspoon(s) dried thyme |
2 cup(s) sliced wild mushrooms (combination of shiitake, oyster, portobello and others) |
3/4 cup(s) julienned onion |
3 tablespoon(s) vegetable oil |
3 cup(s) beef stock |
pepper to taste |
Directions:
1. Combine butter and flour in a skillet to make a roux. Slowly cook the roux about 15 minutes until brown (stirring almost constantly). Let cool.
2. In a medium saucepan, combine the garlic, oregano, thyme, mushrooms, onion and oil. Sauté until vegetables soften. Add beef stock and bring to a boil. Add cooled roux and cook, stirring, until floury taste is gone. Season with pepper to taste. If gravy is too thick, thin with water or more beef stock and readjust seasonings as needed.
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