mushroom gravy to go with turkey meatloaf

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from the NY Times

Preparation time:
Cooking time:

Difficulty: Medium - experience needed


1 tablespoon vegetable oil
2 1/2 tablespoons chopped onion
1 clove garlic, peeled and minced
1 cup thinly sliced white mushrooms
1 tablespoon all-purpose flour
1 cup lowfat milk
Salt and freshly ground pepper to taste


Heat 1 teaspoon of the vegetable oil in a medium-size skillet over medium heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the mushrooms and cook until browned, about 5 minutes. Remove the mushroom mixture from the skillet and set aside.
Place the remaining 2 teaspoons of vegetable oil and the flour in the skillet and stir to combine. Turn the heat to low and cook, stirring constantly, until the flour turns a deep brown color. Still stirring, gradually pour in the milk. Cook until the mixture thickens and the flour no longer tastes raw, about 4 minutes. Stir in the mushroom mixture and season with salt and pepper. Serve immediately.


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