Ingredients
- 8 ounces white or cremini mushrooms, thinly sliced
- 4 tablespoons butter, divided
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1/4 teaspoon dried thyme
- 1/4 teaspoon finely ground dried rosemary
- 2/3 cup white whine
- 2 tablespoons all-purpose flour
- 2 cups mushroom broth
- 1 cup evaporated milk or half and half cream
How to Make
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Step 1: Melt 2 tablespoons butter over medium-high heat, in a heavy bottom pot or Dutch oven.
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Step 2: Add the mushroom and cook until soft and almost all the juices have evaporated. Pour the mushrooms into a bowl and set aside.
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Step 3: Return the pot to the stovetop, and melt the remaining butter, add onions, garlic, thyme, and rosemary, and cook until the onions are translucent.
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Step 4: Add the wine and cook until the liquid is reduced to half.
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Step 5: Stir in half the mushrooms and 2 tablespoons flour and mix until everything is wet and coated, cook for about half a minute, until slightly bubbling.
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Step 6: Add the broth, a little bit at a time, until it has thickened to a gravy consistency.
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Step 7: Slowly stir in the cream or evaporated milk and warm through.
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Step 8: Cream the mixture with an immersion blender, then add the remaining mushrooms.
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Step 9: Ladle into bowls and enjoy!
We hope you enjoy this recipe!
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