Mushroom Cream Gravy Sauce Recipes

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MUSHROOM CREAM GRAVY SAUCE



Mushroom Cream Gravy Sauce image

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!

Provided by Amber D. Marcu

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Vegetarian Gravy Recipes

Time 30m

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 118.7 mg, Sugar 1.1 g

CREAMY MUSHROOM SAUCE/GRAVY



Creamy Mushroom Sauce/Gravy image

One of my favorite mushroom sauce recipes! This is good even without the Parmesan, if you like a cheesy sauce then, also 3 minced garlic cloves may be added with the mushrooms --- I most always use this sauce with my recipe #149540 though it's great with anything :)

Provided by Kittencalrecipezazz

Categories     Sauces

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 cups sliced button mushrooms
2 -3 tablespoons butter
1/2 cup flour
1/2 cup butter
2 1/2 cups chicken stock or 2 1/2 cups broth
1/2 cup white wine (or use 3 cups chicken stock instead of the wine)
1/2 cup whipping cream
3 -4 tablespoons grated parmesan cheese (or to taste) (optional)
salt and pepper

Steps:

  • Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
  • In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
  • Whisk in the stock and wine, stirring until the mixture thickens.
  • Lower heat and simmer for about 12-15 minutes.
  • Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
  • Season with salt and pepper.

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