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!

Mushroom Cream Gravy Sauce

butter

shallots, minced

garlic,

(4 ounce) package sliced button mushrooms

rosemary

white wine, divided

heavy cream

sea salt

black pepper

Parmesan cheese,

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.


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.

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.

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 onions in olive oil to top off the green bean casserole.  This recipe is one of my all time favorite finds on allrecipies.

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.

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

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.

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 than 5 minutes to cook down and in the end I added a little cornstarch to thicken it. I didn't have any fettuccine on hand so I opted for bow tie and it made for a good substitute.

This was fabulous! Since we're not gluten-free I added a few tablespoons of flour after the mushrooms and that helped thicken it beautifully. I also added half a cup of beef-broth (hot water with a vegetarian beef broth bullion) after the wine. I served the sauce over mushroom cheese tortellini with a sprinkling of grated cheese and my daughter proclaimed it restaurant-worthy.

mushroom cream gravy sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Cost: $4.88 /serving

Author : Amber D. Marcu

Ingredients

Instructions

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