Mushroom Gravy

Ingredients

4 4 servings (approx. 1/2 cup gravy each)

2 tablespoons butter, bacon grease, lard or beef drippings
1 yellow onion ,finely chopped
1 clove garlic ,minced
16 ounces fresh mushrooms of choice (I used button mushrooms in the photos) ,cleaned and sliced
1 tablespoon ground dried porcini mushrooms (if using dried porcini pieces grind them in a coffee/spice grinder or pound with a mallet in a ziplock bag)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups strong beef broth
1 teaspoon dark balsamic vinegar
½ teaspoon sea salt plus more to taste
½ teaspoon sugar
¼ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end

Melt the butter/bacon grease in a pan over medium-high heat and fry the onions until beginning to brown.
Add the garlic and cook another minute.
Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.
Add the ground porcini mushrooms and cook for another minute.
Add the butter and melt.
Add the flour, stir to combine and cook for about 3 minutes, stirring continually.
Add the beef broth, vinegar, thyme, sugar, salt and pepper.
Whisk continually until the gravy is thickened.
Cover and simmer on low, stirring occasionally, for 5-10 minutes.

Per serving