Josh Cohen Gravy Video Comparison - Mushroom gravy

There is an article associated with the video I think you have in mind. In it, the author reports:

Roast the stock ingredients—yep, before you boil them. Give chopped onion, carrots, and celery, plus a standout ingredient (say, chicken wings or assorted mushrooms) a spin in the oven until deeply browned.

Simmer into the most flavorful stock, then save it for later. Add these roasted ingredients to a pot and cover with water. Bring to a boil, then simmer for 4 to 6 hours. Strain. Refrigerate for a few days. Or freeze for a few weeks, even months (months!).

Make a classic roux-and-stock gravy, on a moment's notice. Josh's go-to formula: 2 tablespoons fat (such as butter) + 2 tablespoons flour + 1 cup stock = gravy. Season with salt to taste and, well, that's it. This, too, can be done in advance: Just keep in the fridge for a few days before the holiday, then rewarm gently on the stove.

Here is the link: https://food52.com/blog/23278-dear-test-kitchen-make-ahead-gravy-easy-stock

I hope this helps.

I'm glad I found this, too, as it is a wonderfully helpful resource. I've saved it for future reference!

Happy Thanksgiving! ;o)