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Mushroom Cream Gravy Sauce

Mushroom Cream Gravy Sauce

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Amber D. Marcu

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 {{adjustedServings}} servings

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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

Directions

  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

lutzflcat
4
11/2/2013

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 delicate flavor of the creamy sauce. I made this and put in a double boiler on simmer to wait for the meat to cook. I did add a splash of sherry, but otherwise followed the ingredient listing. Forgot to add the parmesan, but it was good even without it.

jdg78
2
10/25/2013

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 branch), also needed other adjustments and additions to make a really good sauce. Add flour equal to butter after sautéing vegies to make a roux, add one cup rich beef broth then heavy cream and wine, simmer till thickened and serve.

Liz Adams
0
11/4/2014

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 than 5 minutes to cook down and in the end I added a little cornstarch to thicken it. I didn't have any fettuccine on hand, so I opted for bow tie and it made for a good substitute.