Use any mushrooms you like here…portobellos, cremini, chanterelles, or even white buttons. Wild ones taste best. A touch of marsala wine brings some depth and acidity to the shrooms. To thicken this gravy, we use a slurry instead of a roux. It’s just easier.
You can use dried herbs instead of fresh ones. Just use half as much.
Add a touch of maple syrup or even a little cider vinegar to emphasize the sweet and acidic flavors here.