Mushrooms in White Gravy

Ingredients

• 2 cups White stock (chicken or vegetable) (Original called for 1 pint)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (Freshly ground preferred)
• 1 teaspoon Lemon pickle or preserved lemon, finely chopped (Can substitute with lemon zest and a pinch of salt)
• 2 tablespoons Butter (For thickening)
• 2 tablespoons All-purpose flour (For thickening)
• 12 ounces Fresh mushrooms, cleaned and peeled (Button or cremini mushrooms work well)

Instructions

1. 1Mix the butter and flour together with a fork or your fingers until well combined into a paste (beurre manié). Set aside.
2. 2Clean the mushrooms by wiping with a damp cloth or rinsing quickly under cold water. Peel if desired (especially for larger mushrooms). Trim stems and slice or leave whole depending on size. Sprinkle with a very small pinch of salt.
3. 3Bring a pot of water to a boil. Add the prepared mushrooms and boil for 3 to 4 minutes. Drain well and set aside.
4. 4Pour the white stock into a saucepan and heat over medium heat. Season with salt, black pepper, and the finely chopped lemon pickle. Stir to combine.
5. 5When the stock is hot, add the butter and flour mixture (beurre manié) in small pieces, whisking constantly until the gravy thickens to a smooth consistency. Continue to heat and stir for 2 minutes.
6. 6Add the drained boiled mushrooms to the thickened gravy. Reduce heat to low and let simmer gently for 15 minutes, stirring occasionally to prevent sticking.
7. 7Taste and adjust seasoning if needed. Serve hot as a side dish or over toast, rice, or with roasted meats.