Mushroom Cream Gravy Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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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Cooking Level: Expert

Home Town: Ukiah, California, USA
Living In: Gresham, Oregon, USA

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Photo by lutzflcat
Reviewed: Nov. 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.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: 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.
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Photo by jdg78

Cooking Level: Professional

Living In: Sun City West, Arizona, USA

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