Cathe's Burgundy-Mushroom Gravy

* Exported from MasterCook *

CATHE'S BURGUNDY-MUSHROOM GRAVY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Butter
1 lb Mushrooms (fresh), cleaned,
-trimmed and sliced thinly
1 lg Onion, finely chopped
1 c Burgundy wine
-(or other red wine)
4 tb Flour
10 oz Chicken broth (canned)
1 c Water (more as needed)
1/2 ts Garlic flakes, dried

Melt the butter in a small pan (about 1-quart size).
Add the mushrooms to the pan and cook over medium heat
until all the liquid that cooks out of them has
evaporated and you just have the oil from the butter
(in the pan with the mushrooms). Stir frequently so
they brown, but do not burn.

Add the chopped onion and red wine. Continue cooking
until all the liquid has cooked out (you are left with
just the oil from the butter in the pan, with the
mushrooms and onions). IT IS VERY IMPORTANT THAT THERE
BE NO LIQUID LEFT IN THE PAN OTHER THAN THE OIL FROM
THE BUTTER. (The onions may cook down until you can't
see them.)

Add the flour to the mushroom mixture. Stir well so
that the oil from the butter is absorbed by the flour.
Add the entire can of chicken broth at once and stir
well. The broth and the flour/butter mixture should
combine to make a thick liquid. This may not thicken
until it starts to boil. Stir constantly, or the
mixture will stick to the bottom of the pan.

Add enough water to make the gravy have a consistency
you like. I like mine thick, so a cup of water is
enough. Lower the heat. Add the dried minced garlic
and cook over low heat until the garlic flakes absorb
enough liquid to no longer be crunchy.

Cathe's notes:

* Created in California, 1976.

Vicki's notes:

* When Cathe first gave me this recipe (mid '80s), it
said to saute the onion in 1 T olive oil (then remove
onions). Then cook only *1/2 pound* of mushrooms in
the oil, and add 1/4 t garlic salt (no garlic flakes).
The recipe said to brown the mushrooms until no juice
was left and mushrooms were "squeaky." Then add half
the wine, cook down, add rest of wine, and cook down.

Return onions and add just *1 tablespoon* of butter;
stir in *1/4 cup* of flour, stirring frequently, till
very brown. Then it said to add half the chicken
broth, mix well, add rest, and cook at "gentle bubble"
till thickened.

"If too thick, add up to 1/2 cup of water; cook at
slow bubble till flour taste is gone."



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