Making mushroom gravy from scratch is not as challenging as you might think. Sage gives this gravy a more traditional Thanksgiving flavor, but to change it up, try some chopped rosemary, tarragon, thyme, or parsley. This is slightly thinner than some gravies because we found the consistency to be more pleasing to the palate. Add 1 tablespoon flour to the slurry for a thicker gravy. You can substitute fat-free, lower-sodium chicken broth for the
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Sauté onion, mushrooms, and sage until mushrooms are browned.
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Add Madeira wine or dry sherry and cook until liquid almost evaporates. Add stock and reduce to 2 cups.
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Whisk a flour slurry into the mushroom mixture. Cook until it is slightly thickened.
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Remove the pan from the heat, then whisk in 2 tablespoons butter, 1 tablespoon at a time, stirring until butter melts.