Shallot And Shiitake Gravy

Serving 8 people

35 min


  • dried thyme 1 teaspoon dried thyme
  • flour 1 tablespoon all-purpose flour
  • fresh shiitake mushrooms 1 (3.5-ounce) package fresh shiitake mushrooms, stems discarded and caps chopped
  • olive oil 1 tablespoon olive oil
  • salt and pepper Salt and pepper to taste
  • shallots 3 shallots, chopped
  • stock 2 1/2 cups mushroom stock
  • water 2 tablespoons water
  • white wine 1/4 cup white wine
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How to make it

  1. Heat the oil in a medium saucepan over medium heat.
  2. Add the shallots and cook until browned, 7-10 minutes.
  3. Add the mushrooms and thyme and cook until the mushrooms release their juices, 2-5 minutes more.
  4. Pour in the wine and increase the heat to high. Once the wine has evaporated (1-2 minutes), pour in the mushroom stock. Bring to a boil, then continue to boil for 8-10 minutes, until the stock has reduced and thickened slightly.
  5. Whisk the water and flour in a small bowl.
  6. Pour the flour mixture into the gravy and reduce the heat to low. Simmer until the gravy thickens, about 2 minutes. The gravy will thicken even more as it cools. Season to taste with salt and pepper.