Instructions:
In a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.

In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.

wild mushroom gravywild mushroom gravy

Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy