Brown Mushroom Gravy

Brown Mushroom Gravy - Full

• 6 tablespoons pan drippings

• 1 pound mushrooms sliced

• 1/2 cup dry white wine (optional)

• 6 tablespoons flour

• 3 cups low sodium beef stock

• salt and pepper to taste

• 1 teaspoon fresh thyme leaves

Brown Mushroom Gravy - Half

• 3 tablespoons pan drippings

• 1/2 pound mushrooms sliced

• 1/4 cup dry white wine (optional)

• 3 tablespoons flour

• 1-1/2 cups low sodium beef stock

• Salt and pepper to taste

• 1/2 teaspoon fresh thyme leaves

Directions

1. Heat a large pan to medium heat and sear the mushrooms in 6 tablespoons of the meatloaf's pan drippings.

2. Cook the mushrooms until they release their water and it evaporates. Add a 1/2 cup of dry white wine and cook for 2 minutes on medium-high heat until it reduces by about half.

3. Turn heat back down to medium and add the flour. Cook, stirring constantly for 1-2 minutes (or until all of the flour turns golden brown).

4. Add the beef stock and thyme and bring to a boil while whisking to incorporate all of the flour. Once boiling lower the heat to a simmer.

5. Season with salt and pepper to taste. If the gravy is too thick, add a bit more stock or water. If too thin just raise the heat to high and reduce until satisfied. Enjoy!