Rye Free Classic Mushroom Gravy

Total time30 min

Prep time10 min

Cook time20 min

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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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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)

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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