Breastfeeding Friendly Classic Mushroom Gravy
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, thinly sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ½ tsp fresh thyme leaves
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 1 tsp worcestershire sauce
- ½ tsp soy sauce
- salt and pepper, to taste
- 1 tbsp fresh parsley, finely chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Melt the butter in a large skillet over medium-high heat until the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deeply browned and any released liquid has evaporated, about 4–5 minutes more.
- 2
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute.
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