Mushroom Cream Gravy Sauce Recipe - Allrecipes.com
Mushroom Cream Gravy Sauce Recipe
  • READY IN 30 mins

Mushroom Cream Gravy Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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 More Reviews

Nov 02, 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.

 
Oct 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.

 
Jul 26, 2014

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 so in order to thicken.

 
Jul 10, 2014

I didn't have heavy cream or white wine or shallots. lol So, I used a yellow onion instead. I did use a Hungarian Green duck wine. For the cream, I used a combo of whole milk, yogurt and 1 tblsp cornstarch (thickening agent). I needed to use more pepper than usual, to counter-act the sweetness from the Green Duck, as well as a 1/2 tsp of roasted garlic. After adding the milk/yogurt, I turned it down to med-low after it started to boil at medium high, so it wouldn't scorch. I let it simmer for about 10 minutes and it has a nice, rich consistency.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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