Step 1

Heat olive oil and 2 Tablespoons butter in a saucepan over medium heat. Add the mushrooms and cook until golden, about 6 minutes. Add the garlic and thyme, cook for 1 more minute.

Step 2

Add beef broth, Worcestershire sauce, onion powder, and kitchen bouquet if desired. Stir to combine.

Step 3

Combine corn starch and cold water.

Step 4

Bring gravy to a boil. Whisk in corn starch mixture for about 30 seconds.

Step 5

Reduce to heat to low. Add cream and simmer until it’s of your desired consistency, it will continue to thicken as it heats.

Step 6

Remove from heat. Swirl in 1 Tablespoon of cold butter for a smooth, velvety finish. This is a technique that chefs use called “monter au beurre”.