Mushroom Gravy
This amazing recipe is an exerpt from The Meatball Shop Cookbook by Daniel Holzman & Michael Chernow with Lauren Deen
  • ¼ cup olive oil
  • 1 large onion, halved and cut into ⅛-inch slices
  • 1½ teaspoons salt
  • 1 tablespoon fresh thyme 1
  • pound bu¬tton mushrooms, wiped clean and cut into ¼-inch slices
  • ⅔ cup dry white wine
  • 4 cups chicken stock
  • 4 tablespoons (1/2 stick) unsalted butt¬er
  • ¼ cup all-purpose four
  • ⅓ cup chopped fresh parsley
  • Freshly ground black pepper *
  1. Heat the olive oil in a large saucepan over medium heat. Add the onions, salt, and thyme and cook, stirring constantly, until the onions have become soft and translucent, about 10 minutes.
  2. Add the mushrooms and cook until almost all of their liquid has evaporated, about 10 minutes. Add the white wine and continue cooking until the pan is almost dry, about 5 minutes. Add the chicken stock and continue cooking until the stock is reduced by half, about 30 minutes.
  3. In the meantime, combine the bu¬er and our in a small bowl and mix together with the back of a wooden spoon until a smooth paste forms. Add the paste to the simmering gravy and whisk continuously until the paste has completely dissolved and the gravy has thickened. Stir in the parsley and add pepper to taste.
Recipe by Monica's Table at