Bratwurst with Mushroom Gravy

6 tablespoons unsalted butter , divided

1 yellow onion , chopped

1 clove garlic , minced

16 ounces fresh cremini or button mushrooms , brushed clean and sliced

2 cups strong beef broth (e.g., use extra beef broth base or granules)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon cornstarch dissolved in 2 tablespoons water

chopped fresh parsley for serving

4 German bratwursts

Melt 2 tablespoons of the butter in a skillet over medium-high heat and fry the onions until beginning to brown, 6-8 minutes. Add the garlic and cook another minute. Add the mushrooms and cook 7-8 minutes or until the liquid has evaporated and the mushrooms are beginning to brown a little. Add the beef broth, salt and pepper and bring to a boil. Reduce the heat, cover and simmer for 5-10 minutes. Stir in the cornstarch slurry, stirring constantly to prevent lumps, and let it simmer for a minute or two until thickened. Add the remaining 4 tablespoons of butter and stir constantly to incorporate. Add salt and pepper to taste.

While the gravy is simmering, pan fry the bratwurst until browned and crispy. Alternatively you can roast them in a shallow pan in the oven. Slice each bratwurst, place them on the plates, spoon some mushroom gravy over them, and sprinkle with the chopped parsley.