Mushroom Gravy

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the butter and let it melt.

Step 2: Add half the mushrooms and cook for 2 minutes. Add half the salt and pepper, then continue cooking for another 2 minutes, until most of the mushrooms are beginning to turn golden. Add half the garlic and cook until the mushrooms are fully golden. Transfer them to a plate.

Step 3: Melt the remaining butter, then cook the remaining mushrooms in the same way, adding the salt and pepper partway through and the garlic toward the end. Transfer them to the plate.

Step 4: Lower the heat to medium. Melt the butter in the same skillet.

Step 5: Add the flour and stir continuously for 1 1/2 minutes so the roux does not burn. The mixture may look dry and sandy, depending on how much fat remains in the skillet.

Step 6: While stirring, slowly pour in the beef stock to help prevent lumps. If lumps form, whisk vigorously to dissolve them.

Step 7: Cook for 3 to 4 minutes, or until the gravy thickens to a thin-syrup consistency. Stir occasionally at first, then more regularly as it thickens so it does not burn on the bottom of the skillet.

Step 8: Stir in the cooked mushrooms and cook for 1 minute. Taste and add more salt if needed. Unsalted homemade stock may need more salt.

Step 9: Pour the gravy into a gravy jug and serve. It is especially good over schnitzel with rosti or chips. You can also serve it with steak, simple pan-seared chops, or chicken; season those with salt and pepper before cooking.