Sauce Essentials: Sautéed Mushroom & Onion Gravy
Andy Anderson !
This sauce is super simple to make, and works with so many recipes. For example, you could drizzle it over a Salisbury steak, use it with chicken or pork, or spoon it over a big pile of garlic mash. I have used it with great success as a base for my British beef pot pies.
So, you ready… Let’s get into the kitchen.
3 Tbspgrapeseed oil, or other non-flavored variety
8 ozbrown button mushrooms, thickly sliced
1 smallyellow onion, medium sliced
3 Tbsptoasted flour, all-purpose variety
2 cbeef stock, not broth
1/2 cred wine, or more beef stock
·salt, kosher variety, to taste
·black pepper, freshly ground, to taste
How to Make Sauce Essentials: Sautéed Mushroom & Onion Gravy
- 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.
- 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.