Mushroom Cream Gravy Sauce recipe

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Ingredients

3 tablespoons butter
2 shallots, minced
2 cloves garlic, minced
1 (4 ounce) package sliced button mushrooms
1 tablespoon minced fresh rosemary
6 tablespoons white wine, divided
1 cup heavy cream
sea salt to taste
ground black pepper to taste
1 teaspoon grated Parmesan cheese, or to taste

Nutrition Info

220.5 calories
carbohydrate: 5.4 g
cholesterol: 69.9 mg
fat: 20.6 g
fiber: 0.4 g
protein: 2.1 g
saturatedFat: 12.9 g
servingSize: -
sodium: 118.7 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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!

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