Easy To Make Gravy

Ingredients

• 2 Tbsp. olive oil
• 1 c. finely diced onion
• 1 c. finely diced mushrooms
• 3 cloves garlic, minced
• 4 Tbsp. unsalted butter
• 1/2 tsp. poultry seasoning
• 1 sprig fresh rosemary
• 32 oz. chicken, or vegetable stock *
• salt & pepper to taste
• 1/3 c. cornstarch, dissolved in 1/2 c. broth or water

Directions

1. Heat olive oil in a medium saucepan over medium heat.
2. Add onions and cook, stirring often, until caramelized, about 5 minutes.
3. Add mushrooms, garlic, butter, and poultry seasoning, and cook until mushrooms are tender, about 2 minutes. Add rosemary sprig to pot and pour in stock.
4. Bring to a boil and keep at a medium boil for 10 minutes, to reduce. Remove rosemary sprig and season with salt and pepper.
5. While gravy is boiling, whisk in cornstarch and continue boiling for 1 minute.
6. Serve immediately, or allow to cool and cover with plastic wrap before refrigerating.
7. Makes about 3 cups.
8. * Note: If your container of stock is only 26 oz, don't bother opening another container to reach 32 oz. I've made this with both size containers, and it's yummy either way.