Mushroom Gravy

  • 1 lb assorted mushrooms, sliced
  • Vegetable or Canola oil (or any other high heat cooking oil)
  • 2 tsp fresh thyme leaves, chopped
  • 2 shallots, finely diced
  • 3 Tbsp brandy
  • 2 cups heavy cream
  • Lemon if needed
  • Fresh chopped parsley
  • Kosher salt and fresh cracked black pepper

A delicious sauce for meat or veggies. This gravy instantly turns a meal up a notch!

In a heavy bottomed pan over medium-high heat, heat half the oil until it almost smoking.  Add half the mushrooms and let them brown, do not stir them around for about 30 seconds.  When the mushrooms are softened and golden brown, transfer them to a bowl and repeat the process with the other half of the mushrooms and oil. When the second batch is done, combine all the mushrooms back together in the pan.  Add the shallot and thyme and cook one more minute until the shallot is softened and the mixture is fragrant.  With the pan removed from the burner, add the brandy.  Carefully tip the pan (away from you) towards the burner to light the brandy on fire.  If you have an electric stove you can do this by lighting a bamboo skewer on fire and touching it to the pan.  Let the brandy burn completely off and then add the cream.  Simmer the mixture until the cream is thick and a rich brown color.  Season with salt and pepper to taste and add lemon if the sauce is too rich.  Add the parsley and serve over roasted chicken or other meat.

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