How to make
Ingredients
- 1/4 cup (60 mL)butter
- 1onion, finely chopped
- 2 cups (500 mL)stemmed white or cremini mushrooms, thinly sliced
- 1/2 tsp (2 mL)salt
- 1/4 tsp (1 mL)black pepper
- 1/4 cup (60 mL)all-purpose flour
- 1 pkg (900 mL)PC® Chicken Bone Broth
- 1sprig fresh thyme
- 1bay leaf
- 1 tsp (5 mL)fresh lemon juice
How to make
- Step 1Melt 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 2Stir 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 3Remove 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).