mushroom gravy

1 stalk celery--finely diced

1 carrot--finely diced

1 onion--finely diced

pinch salt

3 cups beef stock

1 bay leaf

3-4 sprigs parsley

2 sprigs thyme

2 oz unsalted butter-softened

3 Tbs flour

3 crimini mushooms--sliced

4 crimini mushrooms--diced


cook the celery, carrot, and onion in a bit of olive oil until just softened. add the beef stock all at once and stir.  toss in the sliced mushrooms, the bay leaf , the parsley and thyme.  cover and let simmer for at least 30 minutes but up to an hour.  strain.  return the liquid back to the pot.  mix together the butter and flour in a bowl.  add the warm stock, a bit at a time to the butter-flour mixture, whisking to make a smooth paste.  once you have a runny paste (much like toothpaste), whisk it into the broth until smooth.  toss in the diced mushrooms and simmer until it thickens and the mushrooms soften--about 10 minutes.  salt to taste