Ingredients
1 lb mushrooms, can be a mix of portobellos, button, and creminis
5 cloves garlic, minced
3 tablespoons unsalted butter
1 onion, minced
1/2 teaspoon kosher salt
1 tablespoon Worcestershire sauce
1/2 cup red wine
2 teaspoons balsamic vinegar
2 teaspoons cornstarch
2 tablespoons heavy cream
Chopped parsley for garnish
Instructions
- Roughly chop mushrooms. In a large nonstick skillet melt 2 tablespoons butter, add garlic and cook for a minute or two over medium-low heat.
- Do not burn the garlic. Remove and set aside.
Add onion and remaining butter and cook until softened. Add Worcestershire and cook until evaporated. - Add back in the mushrooms mixture.
Add wine and vinegar, bring to a boil until liquid is evaporated. Whisk cornstarch with 1 1/2 cups of water. Add to the skillet and simmer for a few minutes until thickened. - Let cool for 10 minutes and stir in cream and parsley.
Notes
A thanksgiving meal or any beef roast would not be complete without this super tasty Mushroom Gravy. A great sauce to complement most proteins.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauces
- Cuisine: American
