Friendsgiving: Mushroom Gravy

In addition to the Pear Upside Down Cake and Chocolate Hazelnut Tart, I made a little mushroom gravy to take over. With 22 people coming to dinner, it's not a bad idea to have more gravy on hand. I was also heading over there a little early to make a gravy out of the pan drippings = yum. This made about a quart of gravy so you can half it for a smaller dinner crowd.

Ingredients

1/4 cup flour

4 Tablespoons butter

2 boxes of sliced mushrooms (the pre-packed ones from the store)
Italian parsley

Beef broth (you can use chicken broth too)

Sautee mushrooms in 1 tablespoons butter and 1 tablespoon olive oil until soft. Remove mushrooms from pan. Melt remaining butter in the pan. Add flour and mix with a whisk to make a roux. Cook the roux for a minute or two mixing constantly to keep from burning. Add broth one cup at a time and whisk well to keep lumps from forming. Add about 2-4 cups total of broth. Reincorporate the mushrooms and then finish of with chopped parsley.