24 oz sliced white button mushrooms
1 onion, sliced
1/4 cup chopped parsley (optional)
1/2 cup flour (gluten free or not)
4 cups water
1 packet onion soup mix
1 TBS smoked paprika
2 TBS Kitchen Bouquet
Salt & Pepper to taste
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Over medium heat, cook the sliced mushrooms, onions, smoked paprika for 10-15 minutes. All of the water needs to be cooked out, and the mushrooms need to be browned. Adding in a small amount of salt (maybe 1/2 tsp) during the beginning of the cooking process will help draw water out of the vegetables.
After they have browned, check how much oil is in the pan. We need about 1/4 cup of oil in there to cook the flour for the roux. Add the 1/2 cup of flour in with the vegetables. Cook the flour for a couple of minutes. If necessary, add a little olive oil to thin out the flour.
Stir in the 4 cups of water, soup mix, and the Kitchen Bouquet. Bring this up to a boil, and simmer for 2-3 minutes. Check for seasoning, add salt and pepper if necessary. Turn off the heat, and stir in chopped parsley.