Ingredients

• 5 tablespoons unsalted butter , divided
• 3 tablespoons shallot , minced
• 12 ounces baby bella mushrooms , sliced
• 2 cloves garlic , minced
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.33 cups sherry
• 0.25 cups all-purpose flour
• 3 cups vegetable broth , such as Kitchen Basics®
• 1.5 teaspoons dried tarragon
• 3 teaspoons low-sodium soy sauce

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until shallots are a deep golden brown, 2 to 3 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are nicely browned, 3 to 5 minutes.
2. 2 Pour sherry into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook and stir until sherry is reduced, about 2 minutes. Remove mushroom mixture from the skillet and set aside.
3. 3 Reduce heat to medium-low and melt remaining 3 tablespoons of butter in the skillet. Add flour to make a roux, stirring continuously, until mixture is light golden brown, about 2 minutes. Add vegetable broth and tarragon; whisk until gravy is smooth and no lumps of flour remain.
4. 4 Increase heat to medium-high, return mushroom mixture to the skillet, and bring to a boil. Reduce heat to low and simmer, uncovered, until mixture has reduced, about 8 minutes. Stir in soy sauce. Adjust seasonings, if necessary.

Nutrition per serving