- 3 tablespoons butter
- 3 cups thinly sliced portabellini mushrooms
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 3 tablespoons all purpose flour
- 3 cups (750ml) mushroom or chicken stock
- 2 teaspoons fresh thyme leaves
- salt and pepper to taste
In a large saucepan heat oil over medium high heat. Sauté mushrooms and onions until they are nicely browned. Add in garlic and stir until fragrant.
Stir in the flour and cook for 1 minute. Whisk in stock and scrape up all the browned bits from the bottom of the pan. Reduce to a simmer.
Simmer until thickened, then remove from heat. Add in the fresh thyme leaves and season to taste.
Serve with your favourite festive meal.
Pair this recipe with L’Ormarins Brut MCC:
This MCC is an utter delight with food. Fresh and lively with hints of brioche and apple make it a dream for a festive meal. The rich mushroom gravy is complemented by the ripe fruit and fresh lime character in this wine. This wine is incredibly vibrant and well balanced which makes it a perfect match for the intensely savoury mushroom gravy. The richness and creaminess of the gravy play beautifully with the creamy ribbon of acidity running through this wine.