- Calories: 40
- Protein: 1 g
- Total Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 0 g
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 240 mg
- This delicious sauce is ready in minutes and pairs perfectly with poultry, flaky fish, or my Roast Tenderloin with Veggies. If you prefer a smooth gravy, simply puree everything in a blender at the end.
- Prep time
- Total Time
- 2 tablespoons extra virgin olive oil
- 1 shallot, minced or thinly sliced
- 1 pound mixed mushrooms, roughly torn or sliced (any type)
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- 3 tablespoons balsamic vinegar
- ¼ to ½ cup dry white wine (you can swap in vegetable or chicken broth)
Heat the olive oil in a large skillet over high heat. When the oil shimmers, reduce the heat to medium, add the shallots and cook until fragrant, 1-2 minutes. Add the mushrooms and season with salt and pepper. Cook for about 8-10 minutes, only stirring occasionally and the mushrooms become golden and caramelized. Add the thyme and sage. Cook, stirring occasionally about 5 more minutes. Add the balsamic vinegar and wine. Cook for a 2 minutes, deglazing the pan. If you prefer more liquid, add a splash of additional wine or broth. Season with salt and pepper to taste. Remove from the heat and its ready to serve on top of the roast or on the side.
For a smooth gravy, transfer to a blender or food processor with 1 cup additional reduced-sodium broth and puree until smooth.