12ounces(345g)cremini mushroomsor baby bella, 1/4-inch thick, about 4 cups sliced
2teaspoons(10ml)balsamic vinegaror white wine vinegar, or red wine vinegar
3cups(720ml)unsalted stock or brothvegetable, chicken, or beef
Heat a large skillet over medium heat. Add the olive oil. Once hot, add the onions. Saute until lightly golden brown and translucent, about 3 to 4 minutes.
Add the garlic, thyme, and rosemary. Sauté until fragrant, about 30 seconds. Constantly stir to ensure the garlic does not brown.
Add the mushrooms, salt, and black pepper. Sauté until tender, and most of the moisture releases and evaporates, about 4 to 5 minutes. Add the vinegar and soy sauce, cook until the vinegar smell is not as strong, about 1 minute. Transfer to a plate.
Melt the butter in the pan. Add the flour and whisk to combine. Stir and cook until the roux is golden in color, about 2 minutes.
Turn the heat up to medium-high. Gradually whisk in 2 1/2 cups of stock, adding about 1/4 cup at a time. Whisk continuously to break up any clumps of flour. For a thinner sauce, add the remaining 1/4 to 1/2 cup of stock. Cook until the gravy is smooth and thickened, about 3 to 5 minutes. The sauce will thicken more as it cools down.
Reduce the heat to medium-low. Add the mushroom mixture back to the pan, stir and cook to warm, about 2 minutes—season with salt and pepper to taste.
Recipe Yield: About 2 1/2 cups ( 600ml)
Serving Size: 1/4 cup gravy (60ml)
For a Thinner Gravy: Add 2 3/4 to 3 cups of stock instead of 2 1/2 cups. Using pan drippings: Substitute 1/4 cup drippings for the 1/4 cup of butter.
Make it Gluten-Free: Omit the butter—mix 2 tablespoons of cornstarch and ¼ cup of water to make a slurry. Alternatively, use 3 tablespoons plus ¼ teaspoon arrowroot powder, combined with 6 tablespoons water. Whisk into the hot liquid until thickened, about 30 to 60 seconds.
Make it Vegan and Dairy-Free: Substitute olive oil for butter. Use vegetable stock or broth.