Ingredients
- 6 tbs butter
- Up to 3/4 cup flour
- 1 cup mushroom, chicken or beef broth
- 2 cups chopped mushrooms (chanterelles recommended, but just about any mushroom will do)
- 1 tsp dried sage & thyme
Recipe
First, heat your skillet on medium and add one tablespoon of butter. Once the butter is melted, add your mushrooms and cook until the juices flow. Drain the mushroom liquid into a bowl and reserve. Once the mushrooms are cooked to about half their original volume, set aside in another bowl.
Now make your rue by melting the remainder of the butter on medium/low heat. Slowly sprinkle flour into the melted butter, stirring constantly, until your rue is the consistency of toothpaste and slightly brown in color. Now slowly add your broth and reserved mushroom liquid, whisking constantly, adding just a tablespoon or two at a time until you have a nice, thin gravy, the consistency of a soup. Add your mushrooms, thyme, sage, and a little more salt to taste. Stir until completely incorporated.
If you need to reheat it later, have a little broth on hand to thin it a little.
Enjoy!