Mushroom Cream Gravy Sauce

Mushroom Cream Gravy Sauce

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Amber D. Marcu 1

"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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Ingredients

30 m servings 220 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

I make this as a base for a gluten free green bean casserole, and it never fails to delight. I add just a little sage into it when I make it, but that's just a personal preference. I also fry ...

Incredible! I made this with homemade mushroom stuffed ravioli and also as a gravy over garlic mashed potatoes. Very rich and tasty! Just as good without rosemary.

My husband is gluten intolerant, so I was looking for a sauce to use in a gluten-free Thanksgiving green bean casserole. This was perfect. I used it once for Thanksgiving dinner and am now usi...

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...

Excellent recipe, didn't have heavy cream so I used half n half. I also decreased the garlic to 1/2 clove fresh minced rosemary to about 1/2-1 tsp. I did have to let it simmer about 10 min or s...

My daughter is a vegetarian and this recipe is a delicious 'no meat' gravy alternative.

Very good cream sauce. I added cornstarch to thicken the sauce.

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