sauce essentials: sautéed mushroom & onion gravy

How To Make sauce essentials: sautéed mushroom & onion gravy

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your ingredients (miss en place).
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  Step 3
  Chef’s Note: Toasting the flour in a hot pan until it begins to brown is optional; however, it will add an extra level of flavor to this sauce.
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  Step 4
  Add the oil to a saucepan over medium heat.
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  Step 5
  When the oil begins to shimmer, add the mushrooms and the onions.
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  Step 6
  Sauté in the oil until the onions are softened, and the mushroom give up their moisture, about 7 – 10 minutes.
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  Step 7
  Add the flour, and stir to evenly coat.
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  Step 8
  Add the wine and broth in a steady stream, and whisk to combine.
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  Step 9
  Reduce the heat to medium-low, and simmer until the mixture thickens, about 3 – 5 minutes.
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  Step 10
  Chef’s Note: Let’s stop and talk about what we are making… it’s a versatile sauce that can be used with many dishes. If you make it as outlined in this recipe, it will be thick and robust. While this works great with beef dishes, like Salisbury steak, it might be too heavy for light fair, such as chicken. To make this a light dish, you can leave out the wine, or you can use chicken stock; as opposed to beef stock.
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  Step 11
  Chef’s Tip: While the mixture is simmering, season with a bit of salt and pepper, to taste. And remember that as it simmers it is reducing. Keep a close eye on the sauce, and stop the process when it has achieved the thickness you are looking for. Also remember that as the sauce reduces the flavors begin to concentrate, so watch out on how much salt you add.
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  Step 12
  PLATE/PRESENT
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  Step 13
  Serve over beef chicken, pork… your choice. Enjoy.
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  Step 14
  Keep the faith, and keep cooking.
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