Ingreedients:
- 1 lb assorted mushrooms, sliced
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 shallot, chopped
- 4 oz panchetta, chopped
- 2 Tbs flour, sifted
- 1 Tbs assorted minced savory herbs (example: rosemary, thyme, and sage)
- 2 Tbs butter
- 1 Tbs olive oil
- 1 cup beef broth (or any other broth)
- 1 jigger (1 1/2 oz) of congac or bourbon (optional)
- salt and pepper to taste
- Crackers or toast to serve on
Directions:
Start by placing the olive oil, panchetta, onion, and shallot in a medium-high skillet with a pinch of salt to begin having them cook down--if the onions sizzle right away, it is too hot to start out. Let "sweat" for about 5 minutes or until the onions are translucent.
Drop in the sliced mushrooms and turn the heat up slightly. Let the mushrooms cook for about five minutes and then add the butter. A slightly thick sauce will start to form. When that happens, add the herbs and garlic and mix thoroughly, then add the sifted flour.
Cook the mixture for one to two minutes (cooking the "raw cereal flavor" out of the flour). It should thicken up very well, so now add the broth and then optionally the congac. The mixture will form a thick gravy, holding the mushrooms together.
Salt and pepper to taste. Serve on small pieces of toast, crackers, or optionally as a side dish.
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