Photo: Johnny Autry; Styling: Mary Clayton Carl
Total Time:
10 Mins
Yield:
Serves 8 (serving size: 3 tablespoons)

Plenty of sautéed mushrooms give this sauce deep, meaty, umami flavor, balanced by a touch of acid from medium-bodied white wine.  Try it with steak, roasted or grilled chicken or pork; mashed potatoes; shepherd's pie filling; hot cooked rice or egg noodles.

How to Make It

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan; sauté for 4 minutes or until mushrooms are lightly browned. Stir in broth, wine, cornstarch, salt, and pepper; cook 2 minutes or until sauce is slightly thickened. Remove from heat; add butter, stirring until butter melts.

Chef's Notes

Make sure the sauce is bubbling as it cooks so the cornstarch can effectively thicken it. A couple of tablespoons of butter round out the flavors and add richness to this sauce—stir it in off the heat so it blends in and emulsifies.

Ratings & Reviews

Freezeable

EICrabb
August 15, 2016
Good sauce. I freeze it in small portions and use it to flavor up veggie side dishes.

EICrabb's Review

RichInMke
January 31, 2015
Absolutely one of the best gravies that I have ever had. Used vegetable broth and vegan butter. Wonderful!

jmwetzler's Review

PrimeSuspect
August 16, 2014
N/A

RichInMke's Review

veryslowcook
July 17, 2014
N/A

srwfromorange's Review

jmwetzler
March 14, 2013
This is an excellent sauce to serve with any meat!! I mades the menu with grilled flank steak, garlic mashed potatoes & butter roasted carrots last week & my husband raved as did I. tonight I am making it again to serve over leftover roast pork. Cant wait for dinner!!!

PrimeSuspect's Review

srwfromorange
January 13, 2013
N/A

MissModel's Review

MissModel
January 12, 2013
N/A