Mushroom Gravy

1. 1

   Slice mushrooms.

2. 2

   In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden.

3. 3

   Add onion and cook, stirring, until softened.

4. 4

   Add mushrooms and soy sauce and saute mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.

5. 5

   Add wine and vinegar and boil until liquid is evaporated.

6. 6

   Stir cornstarch mixture and add to skillet with sugar.

7. 7

   Bring mixture to a boil, stirring, and simmer 2 minutes.

8. 8

   Stir in parsley and season gravy with salt and pepper.

9. 9

   Gravy may be made 1 day ahead and chilled, covered.

10. 10

    When reheating gravy, add water if necessary to thin to desired consistency.

11. 11

    Serve gravy spooned over baked or mashed potatoes and/or steak or chicken.

* Per serving · 4 servings · Values may vary.