Step 1

Melt the butter in a large non-stick skillet over medium heat.

Step 2

Add the shallot and the mushrooms. Cook, stirring often, until the mushrooms are browned and all the liquid has evaporated, about 15 minutes.

Step 3

Reduce the heat to medium low.

Step 4

Add the sage, rosemary, thyme, and flour. Stir constantly while cooking. The flour will clump, so keep stirring for about 30 seconds.

Step 5

Using a whisk, pour in the broth and whisk constantly while cooking until the flour is dissolved, about 5 minutes.

Step 6

Remove from the heat and let cool slightly. Add the gravy to a high speed blender. Blend until very smooth and then pour back in your pan.

Step 7

Whisk in the milk, salt, and pepper. Taste the gravy and add more salt and pepper if desired. Reheat in the pan if needed.

Step 8

Enjoy!