Ingredients
- 5 tablespoons unsalted butter, divided
- 3 tablespoons shallot, minced
- 12 ounces baby bella mushrooms, sliced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 3 cups vegetable broth (such as Kitchen Basics®)
- 1 ½ teaspoons dried tarragon
- 3 teaspoons low-sodium soy sauce
Why This Recipe Is A Favorite
Cooking Advice
- Cook the mushrooms slowly to release their natural juices and deepen the taste.
- Stir constantly when adding the flour to avoid lumps and create a smooth gravy.
Step 1
Melt 2 tablespoons of butter in a large skillet over medium heat. Toss in the shallot and cook, stirring now and then, until it turns a nice deep golden brown—this should take about 2 to 3 minutes. Next, add the mushrooms, garlic, salt, and pepper. Keep stirring occasionally until the mushrooms get a good brown color, around 3 to 5 minutes.
Step 2
Pour in the sherry and bring it to a boil, scraping up any browned bits stuck to the pan with a wooden spoon. Let it cook for about 2 minutes until the sherry reduces a bit. Then, scoop the mushroom mixture out of the pan and set it aside.
Step 3
Turn the heat down to medium-low and melt the remaining 3 tablespoons of butter in the skillet. Sprinkle in the flour and stir constantly to make a roux, cooking it until it turns a light golden brown—about 2 minutes. Gradually whisk in the vegetable broth and tarragon, making sure the gravy is smooth without any lumps.
Step 4
Crank the heat back up to medium-high and add the mushroom mixture back into the pan. Let everything come to a boil, then reduce the heat to low and let it simmer uncovered for about 8 minutes, so the flavors meld and the gravy thickens. Finish by stirring in the soy sauce, then taste and adjust the seasoning if you need to.
