8ozmushroomsFresh - Button or Cremini - washed & sliced
¼teaspoonbasildried - sweet basil
¼cupwineI suggest white (I use Chardonnay)
1 tablespoonArrowrootadd more if needed
Salt & pepperto taste
Clean mushrooms. Cut stems if needed. Slice into thin pieces (approx ⅛")
Heat butter in skillet over med-high heat.
Add mushrooms and garlic. Reduce heat to medium - low. Allow mushrooms to sweat (release juice). Stir - be careful not to let garlic burn.
Add basil. Stir.
Add wine. Stir.
Heat broth and bouillon in microwave. Stir together and add to mushrooms.
Add soy sauce. Stir.
Sprinkle in one tablespoon arrowroot. Whisk continuously until fully combined and gravy thickens. Add more if needed, one teaspoon at a time.
Add salt & pepper to taste. Remove from heat and serve while hot.
🥕This recipe creates 4-6 servings. Adjust the quantity of ingredients if you are serving more people. Refrigerate leftover gravy in an airtight container for up to 3 days. Reheat in a microwave or stovetop. 🥕You can prepare this without wine. For a non-alcohol version, simply add an extra ¼ cup vegetable broth.