It's Gravy

Dinner last night: homemade chanterelle gravy on baked potatoes.  The stock came from the liquid drained off of several pounds of wild harvested chanterelles. While the liquid was still hot, I added in homegrown rosemary and parsley, pepper, and a dash of salt. I let that cool and then strained it. Last night I added a brown butter roux to thicken it.

It was goodness.