Ingredients
1/2 stick butter (1/4 cup)
1 lb mushrooms, sliced
1/3 cup flour
1 quart cold beef, chicken, or vegetable stock or broth (4 cups/32 ounces?
1/2 tsp dried thyme
salt and pepper
Preparation
Melt butter in large saucepan over med-high heat. When the butter starts to sizzle, add the muxhrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated, and they’ve begun to brown. Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.
Whisk in 1 cup of the cold broth, one incorporated, pour in the rest of the broth, and add the thyme. Bring back to simmer, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally. Season with salt and pepper.
