RECIPE FOR MUSHROOM SHALLOT GRAVY
This mushroom shallot recipe makes an amazing gravy using merlot and creamy sherry that goes perfect with our perfect filet mignon and white rice cooked firm. A shallot is a type of small onion that also resembles garlic. For this recipe, we use canned mushrooms instead of fresh ones.
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INGREDIENTS:
- 1 TSP grape seed oil
- 1 large shallot
- 8 oz can of mushrooms
- 12 oz box of McCormick Simply Better Beef Gravy (gluten free)
- 1 ½ – 2 cups merlot wine
- ¼ cup cream sherry
- ½ stick of butter (3-4 TBS)
- ½ TSP onion powder
- ½ TSP garlic powder
- ¼ TSP of Umami
- Pinch of salt (to taste)
- Optional: ½ TSP of sugar (to taste)
DIRECTIONS:
Chop 1 large shallot. Squirt 1 TSP grape seed oil on a bottom of a medium saucepan (we use the OXO Good Grips Chef’s Squeeze Bottle). Add 1 large chopped shallot to the saucepan.
Add ½ cup of merlot.
Chop 8 oz can of mushrooms. Add chopped mushrooms to the saucepan.
Stir well.
Add another ½ cup of merlot.
Add 12 oz box of McCormick Simply Better Beef Gravy.
Add another ½ cup of merlot.
Add ¼ cup of cream sherry.
Add ½ TSP of onion powder.
Add ½ TSP of garlic powder.
Optional: add ½ TSP of sugar to taste (if need to get rid of any bitterness)
Add ¼ TSP of Umami.
Add a pinch of salt to taste.
Optional: Add another ½ cup of merlot.
Add ½ stick of butter.
