CARAMELIZED ONIONS & MUSHROOM GRAVY

CARAMELIZED ONIONS & MUSHROOM GRAVY image

Number Of Ingredients 9

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10-12 - baby portabellos (or any assortment of mushrooms shud work)
1/2 cup - sliced Onions
1/8 tsp - dried Rosemary
1/8 tsp - dried Thyme
2 tsp - Olive oil
1 tsp - butter
1 tsp - all purpose flour
1/2 cup - milk
Salt and pepper to taste

Steps:

Heat the olive oil in a pan on medium heat and add the sliced onions. Sprinkle some salt over them and let the soften and caramelize gently. Add the dried herbs and sliced mushrooms next and spread them in a even layer, trying to get all of them to be in contact with the pan's surface. Cook for 2-3mins, turn them around and cook for an additional 2-3 mins so they brown evenly on both sides. Salt them at this stage, adding salt beforehand brings out the water and ends up steaming them instead of browning them. In the meantime warm the milk in a microwave. Move the browned mushrooms and onions to a corner of the pan, add butter and, as it melts sprinkle the flour and stir well. Cook for a minute until the flour gives out a nutty aroma and slightly changes color. Slowly add the warm milk, stirring continuously to avoid lumps and blend with the veggies. You do not have to use up the entire amount of milk, stop when it reaches a consistency you like. Grind some pepper and check for salt. Simmer the gravy for a 1-2mins allowing it to thicken and transfer it to a serving bowl (it will continue to thicken in the residual heat in the pan otherwise) Spoon it over some pan-crisped polenta and enjoy!