Mushroom Gravy (Meatball Shop)

#397       Comment on this recipe.

Pre-Notes

This is a recipe from the Meatball Shop in New York City, it goes very well with Mashed Potatoes and Fightin' Irish Meatballs!

Ingredients

1. 1/4 c olive oil
2. 1 large onion, halved and cut into 1/8 in slices
3. 1 T salt
4. 1 T fresh thyme
5. 16 oz button mushrooms, wiped clean and cut into 1/4 inch slices
6. 2/3 c dry white wine
7. 4 c chicken broth, reduced sodium
8. 4 T unsalted butter (1/2 stick)
9. 1/4 c flour
10. 1/3 c fresh parsley, chopped
11. black pepper

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions, salt, and thyme and cook, stirring constantly, until the onions have become soft and translucent, about 10 minutes.
3. Add the mushrooms and cook until almost all of their liquid has evaporated, about 10 minutes.
4. Add the white wine and continue cooking until the pan is almost dry, about 5 minutes.
5. Add the chicken broth and continue cooking until the broth is reduced by half, about 30 minutes.
6. In the meantime, combine the butter and flour in a small bowl, and mix together with the back of a wooden spoon until a smooth paste forms.
7. Add the paste to the simmering gravy and whisk continuously until the paste has completely dissovled and the gravy has thickened.
8. Stir in the parsley and and pepper to taste.

Picture of Recipe