Better Than Giblet Gravy - Herbed Mushroom Cream Sauce - cooking recipe

Ingredients

1 yellow onion, halved lengthwise and thinly sliced
2 garlic cloves, minced
1 pint baby portabella mushrooms, quartered
1/4 cup butter
3 tablespoons canola oil
1/4 cup balsamic vinegar
1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups heavy cream
1 teaspoon dried tarragon
1/4 teaspoon dried rosemary
salt
pepper

Preparation

Heat canola oil in a large pan or skillet.
Add butter to the canola oil and allow to melt.
Add onions, mushrooms and garlic to the oiled pan.
Sprinkle with salt and pepper to taste.
Saute until onion is translucent and mushrooms are tender.
Add balsamic vinegar and scrape up any of the sauteed vegetables sticking to the pan.
Add the cream of mushroom soup, cream, tarragon, and rosemary.
Mix well and cover pan.
Let sauce simmer on low heat for 30 - 45 minutes; stir frequently.
Serve when sauce has thickened into a gravy consistency.