Mushroom gravy

Melt the butter in a sauce pot over medium heat until it foams.

Add about a pound of sliced mushrooms (shiitake stems removed) and a big pinch of salt to draw out their water.

Simmer on medium until all the released liquid evaporates, about 20 minutes, then saute until a good dark brown, not black.

Stir in three rounded tablespoons of flour to make a roux and cook about 5 minutes without letting it burn.

Add about a cup of the beef stock first and stir to prevent lumps, then the rest of the quart; raise the heat and bring to a simmer.

Season with a couple of grinds of black pepper and a couple of pinches of fresh thyme leaves.

Simmer on medium-low 30 minutes, skimming the foam and any pools of fat with a ladle.