How to make
Ingredients
1/4 cup (60 mL)
butter1
onion, finely chopped2 cups (500 mL)
stemmed white or cremini mushrooms, thinly sliced1/2 tsp (2 mL)
salt1/4 tsp (1 mL)
black pepper1/4 cup (60 mL)
all-purpose flour1 pkg (900 mL)
PC® Chicken Bone Broth1
sprig fresh thyme1
bay leaf1 tsp (5 mL)
fresh lemon juice
How to make
- Step 1
Melt butter in large saucepan over medium-high heat. Add onion; cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, salt and pepper; cook, stirring, until mushrooms are golden brown and no liquid remains, about 4 minutes.
- Step 2
Stir in flour; cook, stirring constantly, 1 minute. Gradually whisk in broth until smooth. Add thyme sprig and bay leaf; bring to a boil, whisking constantly. Reduce heat to a simmer; cook, stirring occasionally and scraping up browned bits from bottom, until thickened, 8 to 10 minutes.
- Step 3
Remove from heat. Discard thyme sprig and bay leaf. Stir in lemon juice.
- Try this:
For a creamy gravy, stir in a splash of whipping cream at the end of cooking and heat through (do not boil).