Red Wine & Mushroom Gravy
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
It’s best to make this gravy using the roasting pan from a roast, but a clean pan works as well.
- 2 tablespoons butter, divided
- 1 pound cremini or baby bella mushrooms, quartered
- 1 tablespoon minced garlic
- 1 cup red wine
- 1 quart chicken stock
- 3 tablespoons water
- 3 tablespoons cornstarch
- Salt and fresh cracked pepper, to taste
To a saucepan over high heat, add 1 tablespoon of the butter, mushrooms, and garlic. Stir frequently for about 10 minutes, then reduce heat to medium. Meanwhile, move your roasting pan to the stove over high heat. Deglaze the pan with red wine and scrape the bottom with a spatula to remove all the tasty bits. Add the chicken stock and reduce over medium-high heat for 20 to 30 minutes. Combine the water and cornstarch in a small, separate bowl and mix well. Add the cornstarch slurry to the sauce while whisking constantly. Whisk in remaining tablespoon of butter and season with salt and fresh cracked pepper to taste.