Ingredients
1 lb mushrooms, sliced thinly
1/2 white onion, sliced thinly
1 clove garlic crushed
3 tbsp butter
5 cups chicken stock
1 cup prosecco
1 tbsp dried thyme
3 tbsp plain flour
Salt and black pepper to taste
Method
Melt the butter in a medium size saucepan and add the onions and mushrooms
On a medium heat saute until soft
Combine the stock (reserving 1/2 cup of stock), prosecco and thyme, and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors
In a small bowl, combine the flour and the remaining stock and whisk the mixture into the hot gravy
Simmer until thickened for about 2 - 3 minutes
Add salt and pepper to taste
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