Kendal Hills Farm
2 tbsp butter, bacon grease, lard or turkey drippings (vegetarian alternative: olive oil)
1 yellow onion, finely chopped
1 clove garlic, minced
40g dried mushrooms (soak in water to rehydrate)
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups beef broth
2 tsp balsamic vinegar
1/2 tsp sea salt
1/2 tsp sugar
1/4 tsp dried thyme
1/4 tsp peppercorns, freshly ground
Optional: 2 tbsp heavy cream
Melt the butter (or bacon grease, lard, turkey drippings, or olive oil - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
Add the broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using)