Ingredients
Scale
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 1 cup mushrooms, finely diced
- 1 garlic clove, minced
- 2 teaspoons thyme, roughly chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups vegetable stock
- ¼ teaspoon fish sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoons heavy cream
Instructions
- Heat olive oil over medium heat, and add shallots. Saute for 3-4 minutes until they start to turn translucent.
- Add mushrooms and cook for minutes until they start to brown. Add garlic and thyme and cook for another minute.
- Add butter and continue cooking until the mushrooms turn a deep, caramelized brown.
- Add flour and cook for another 2 minutes, stirring constantly.
- Slowly pour in vegetable stock, stirring (or whisking!) constantly to combine. The mixture might initially seize up, but just keep adding the stock and stir and it will be okay. Add the fish sauce, salt and black pepper.
- Let simmer for 5-7 minutes to thicken. Add heavy cream and taste for seasonings. Add additional salt and pepper as needed.
Notes
If making this ahead, reheat on the stove with a couple extra tablespoons of vegetable stock.
Feel free to add in turkey drippings at the last minute (obviously don't if you're keeping this vegetarian).
- Prep Time: 5 minutes
- Cook Time: 15 minutes