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Double Mushroom Gravy

Time 1 hour
Yields Makes about 4 cups
Double Mushroom Gravy
(Evan Sung / For The Times)
1

Combine the oil, shallots, garlic and 1 teaspoon salt in a large saucepan. Set over medium heat and cook, stirring often (you don’t want them to stick or burn), until the shallots are translucent and tender, about 10 minutes.

2

Add the creminis, thyme and a generous pinch of salt and pepper. Raise the heat to medium-high and cook, stirring often, until the mushrooms release their juices and then reabsorb them, about 25 minutes. They’ll start sizzling in the oil again.

3

Add the mushroom powder and stir for 1 minute. Add the bourbon and stir well, scraping up any bits from the pan, until the alcohol burns off, 2 to 3 minutes. Add the broth and bring to a simmer, stirring often. Discard the 4 thyme stems and season to taste with salt and pepper. For a thinner gravy, add more broth. Keep warm over low heat until ready to serve.

Variations:
Red Wine Mushroom Gravy: Substitute a dry red wine for the bourbon. Button Mushroom Gravy: Substitute white button mushrooms for the creminis.
Make Ahead:
The gravy can be refrigerated in an airtight container for up to 5 days. Bring to a simmer before serving.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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