Taking cues from more traditional French techniques, this recipe derives its rich depth from browning the mushrooms as much the addition of soy sauce and fish sauce (anchovy paste). Red wine will help add richness and depth.

Heat control is key to this recipe. The mushrooms should cook undisturbed for several minutes over medium to medium-high heat until well browned. The goal is to both reduce moisture and to develop a fond that will deglaze into the gravy. Likewise a lower, medium-low to medium heat is necessary to cook the shallot and garlic thoroughly without browning. Cast iron retains too much heat and is not responsive to the flame. Stainless or carbon steel skillet is recommended.

Makes 2 cups.

Ingredients

• 16 oz Baby Bella mushroom, sliced (approx. 2 cups)
• 1 medium shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 tsp Tamari soy sauce
• 1 tsp fish sauce or anchovy paste
• 1 tsp ground thyme
• 1 tsp coarse ground black pepper
• ½ tsp dried Rosemary
• 2 cups beef broth, or 1½ cups broth and ½ cup Burgundy wine
• Salt to taste
• ½ cup water or dry red wine (optional; see alternative preparation)

Instructions

Heat vegetable oil in a large, steel skillet over medium flame until barely smoking. Add sliced mushrooms in a single layer and toss to coat in oil. Brown mushroom slices on both sides, turning once or twice, about 10 minutes. Do not sauté, rather leave mushrooms over heat until sizzling fades, then turn.

When mushroom’s are well browned, reduce heat and move to the edges the skillet,. Add shallots and garlic to the center of the skillet and sauté until aromatic but not browned, about 2 minutes. Combine with mushrooms, and add thyme, rosemary and black pepper. Saute over medium-low to medium heat until aromatic.

Add butter and stir until melted and bubbling.

Dust flour over buttered vegetables and stir to combine well u to a roux, breaking up lumps. Cook roux until bubbling subsides and flour is lightly toasted, 1 to 2 minutes.

Add beef broth, Tamari and fish sauce (or anchovy paste), stirring until well combined. Reduce heat to medium-low and simmer until thickened, stirring frequently.

Add salt to taste, up to ½ tsp.

Strain gravy through a fine sieve to remove large vegetables and herbs.

Alternative preparation

To incorporate mushrooms in the final product, slice the mushroom caps approximately ¼” (5mm) thick. Finely mince mushroom stems, shallots and garlic prior to preparation. Finely mince fresh herbs or finely grind dried herbs into a powder. Prepare as directed omitting straining the final product, and adding ½ cup water or wine to simmer an extra 10 minutes. Vegetables should further soften and reduce.