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Mushroom Thyme Gravy

Mushroom Thyme Gravy

This rich and creamy gravy can also be prepared for the vegetarians at your table by substituting vegetable broth for the chicken broth – make it both ways! See the Tip for make-ahead directions.

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Serves 10

Prep time 5 minutes

Cook time 15 minutes

Ingredients

  • 8 Tbsp. butter
  • 1/2 cup all-purpose flour
  • 1 tsp. poultry seasoning
  • 1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
  • 1 carton (32 oz.) College Inn® Chicken Broth or Stock
  • 1 Tbsp. soy sauce
  • 1/4 tsp. each kosher salt and ground black pepper
  • 1 jar (6 oz.) Del Monte® Sliced Mushrooms, drained
  • 1 to 2 Tbsp. chopped fresh parsley

Directions

  1. Melt butter in a large skillet over medium heat; stir in flour and cook 3 to 4 minutes, stirring constantly with a whisk, until flour is light golden brown. Add poultry seasoning and thyme; cook 30 seconds, stirring constantly.
  2. Gradually add broth, whisking to avoid lumps. Stir in soy sauce, salt and pepper.
  3. Add mushrooms and cook over medium-high heat 5 to 8 minutes, whisking frequently, until thick enough to coat the back of a spoon. Season to taste with salt and pepper. Stir in parsley before serving.

TIPS:
•    To prepare Vegan Mushroom Gravy, prepare as directed, except use a plant-based butter substitute instead of butter and use College Inn® Garden Vegetable Broth instead of chicken broth.
•    Gravy can be made up to 48 hours in advance.  Prepare as recipe directs; store in the refrigerator.   To rewarm, add 1 to 2 Tbsp. broth to cold gravy in a medium saucepan and heat gradually over medium heat, whisking, until the gravy is warmed through. If too thick, add more broth to reach desired consistency.

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