Mushroom Cream Gravy Sauce

Mushroom Cream Gravy Sauce

8
Amber D. Marcu 0

"An ambrosial sauce that is irresistible! This is excellent atop smashed potatoes or as a sauce for long, flat pasta. Adjust seasonings for a variety of complex flavors! Common substitutions include paprika and cayenne in lieu of the Italian herbs used here!"

Ingredients

30 m {{adjustedServings}} servings 220 cals
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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Heat butter in a heavy-bottomed pan over medium heat until foamy; cook and stir shallots and garlic in the melted butter for 3 minutes. Add mushrooms and rosemary; stir to coat, 1 minute.
  2. Pour 1/4 cup white wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase heat to medium-high; add cream and 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper; sprinkle with Parmesan cheese.
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Reviews

8
  1. 9 Ratings

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This is good, it's just needs more time to cook down to a sauce consistency. It'll take more like 15 minutes rather than 5, so just give it some time, rather adding a roux affecting the delicat...

As written this sauce is too lose for me (you could cook much longer to reduce the cream, but I prefer a roux), and too much rosemary (I reduced to one teaspoon of fresh so it wasn't like a pine...

6 out of 6 family members ate this tonight so I consider that a great success! I did double it since we were having it atop pasta rather than meat or potatooes. It definitely needs much more tha...