Step 1

Rinse mushrooms (yes, I rinse my mushrooms), then pat them dry with paper towels and slice. Heat a large skillet over medium heat and add 1 Tbsp olive oil. When oil is hot, add mushrooms and sautee until golden and soft. Remove mushrooms from pan.

Step 2

Add 2 Tbsp butter to pan along with 2 Tbsp flour. Whisk until your flour roux is a light golden brown (1-2 min).

Step 3

Whisk in 1/2 cup stock then 1 cup milk and stir until hot and thickened.

Step 4

Add the mushrooms back to the pan, season with salt and pepper to taste and bring to a simmer. When gravy is at desired consistency, remove from heat (keep in mind it will still thicken slightly as it cools).