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Cathe's Burgundy-mushroom Gravy

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      Title: CATHE'S BURGUNDY-MUSHROOM GRAVY
 Categories: Condiments, Holiday, Cathe
      Yield: 1 Batch
 
      4 tb Butter
      1 lb Mushrooms (fresh), cleaned,
           -trimmed and sliced thinly
      1 lg Onion, finely chopped
      1 c  Burgundy wine
           -(or other red wine)
      4 tb Flour
     10 oz Chicken broth (canned)
      1 c  Water (more as needed)
    1/2 ts Garlic flakes, dried
 
  Melt the butter in a small pan (about 1-quart size). Add the
  mushrooms to the pan and cook over medium heat until all the liquid
  that cooks out of them has evaporated and you just have the oil from
  the butter (in the pan with the mushrooms). Stir frequently so they
  brown, but do not burn.
  
  Add the chopped onion and red wine.  Continue cooking until all the
  liquid has cooked out (you are left with just the oil from the butter
  in the pan, with the mushrooms and onions). IT IS VERY IMPORTANT THAT
  THERE BE NO LIQUID LEFT IN THE PAN OTHER THAN THE OIL FROM THE
  BUTTER. (The onions may cook down until you can't see them.)
  
  Add the flour to the mushroom mixture.  Stir well so that the oil
  from the butter is absorbed by the flour. Add the entire can of
  chicken broth at once and stir well. The broth and the flour/butter
  mixture should combine to make a thick liquid. This may not thicken
  until it starts to boil. Stir constantly, or the mixture will stick
  to the bottom of the pan.
  
  Add enough water to make the gravy have a consistency you like. I
  like mine thick, so a cup of water is enough. Lower the heat. Add the
  dried minced garlic and cook over low heat until the garlic flakes
  absorb enough liquid to no longer be crunchy.
  
  Cathe's notes:
  
  *  Created in California, 1976.
  
  Vicki's notes:
  
  *  When Cathe first gave me this recipe (mid '80s), it said to saute
  the onion in 1 T olive oil (then remove onions). Then cook only *1/2
  pound* of mushrooms in the oil, and add 1/4 t garlic salt (no garlic
  flakes). The recipe said to brown the mushrooms until no juice was
  left and mushrooms were "squeaky." Then add half the wine, cook down,
  add rest of wine, and cook down.
  
  Return onions and add just *1 tablespoon* of butter; stir in *1/4
  cup* of flour, stirring frequently, till very brown. Then it said to
  add half the chicken broth, mix well, add rest, and cook at "gentle
  bubble" till thickened.
  
  "If too thick, add up to 1/2 cup of water; cook at slow bubble till
  flour taste is gone."
 
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