Mushroom Misto Gravy

Ingredients

• 2 tablespoons olive oil
• 1 large shallot, peeled and finely chopped
• 5 ounces mixed mushrooms, cut into 1/4-inch slices (e.g. shitake, cremini, baby bellas, etc.; or a pre-sliced blend at the grocery store)
• 1 tablespoon minced fresh sage
• 4-2 inch sprigs fresh rosemary
• 4 cup vegetable stock
• Optional: 2 vegetable bouillon cubes for a flavor boost
• 6 tablespoons all-purpose flour
• 6 tablespoons dry white wine
• Sea salt to taste
• Freshly ground black pepper to taste
• Makes about 6 cups of gravy

Directions

1. Heat olive oil to shimmering in a large cast iron skillet over medium-high.
2. Add shallot and saute, stirring, for about a minute. Then add mushrooms and saute until they are softened and have released most of their moisture, about 3 minutes.
3. Add sage and rosemary followed by vegetable broth and bouillon cubes if using. Heat to simmering, stirring frequently. Meanwhile, whisk together in a small bowl flour and white wine.
4. Then temper the mixture with a ladle full (about a half cup) of some of the hot stock.
5. Transfer the mixture to the skillet, whisking vigorously. Simmer, whisking, until flour is no longer raw, about 2 to 3 minutes, and desired consistency is reached.
6. Remove rosemary stems (the leaves will have fallen off into the gravy) and serve hot.
7. Note: if you want a really chunky gravy, you may add an additional 5 ounces of mushrooms with the first 5 ounces.