10-18-2004, 10:08 PM
Ingredients: [ul] 4 tb Butter 1 lb Mushrooms (fresh), cleaned, -trimmed and sliced thinly 1 lg Onion, finely chopped 1 c Burgundy wine -(or other red wine) 4 tb Flour 10 oz Chicken broth (canned) 1 c Water (more as needed) 1/2 ts Garlic flakes, dried[/ul]Melt the butter in a small pan (about 1-quart size). Add the mushrooms to the pan and cook over medium heat until all the liquid that cooks out of them has evaporated and you just have the oil from the butter (in the pan with the mushrooms). Stir frequently so they brown, but do not burn.
Add the chopped onion and red wine. Continue cooking until all the liquid has cooked out (you are left with just the oil from the butter in the pan, with the mushrooms and onions). IT IS VERY IMPORTANT THAT THERE BE NO LIQUID LEFT IN THE PAN OTHER THAN THE OIL FROM THE BUTTER. (The onions may cook down until you can't see them.)
Add the flour to the mushroom mixture. Stir well so that the oil from the butter is absorbed by the flour. Add the entire can of chicken broth at once and stir well. The broth and the flour/butter mixture should combine to make a thick liquid. This may not thicken until it starts to boil. Stir constantly, or the mixture will stick to the bottom of the pan.
Add enough water to make the gravy have a consistency you like. I like mine thick, so a cup of water is enough. Lower the heat. Add the dried minced garlic and cook over low heat until the garlic flakes absorb enough liquid to no longer be crunchy.
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Add the chopped onion and red wine. Continue cooking until all the liquid has cooked out (you are left with just the oil from the butter in the pan, with the mushrooms and onions). IT IS VERY IMPORTANT THAT THERE BE NO LIQUID LEFT IN THE PAN OTHER THAN THE OIL FROM THE BUTTER. (The onions may cook down until you can't see them.)
Add the flour to the mushroom mixture. Stir well so that the oil from the butter is absorbed by the flour. Add the entire can of chicken broth at once and stir well. The broth and the flour/butter mixture should combine to make a thick liquid. This may not thicken until it starts to boil. Stir constantly, or the mixture will stick to the bottom of the pan.
Add enough water to make the gravy have a consistency you like. I like mine thick, so a cup of water is enough. Lower the heat. Add the dried minced garlic and cook over low heat until the garlic flakes absorb enough liquid to no longer be crunchy.
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