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Mushroom Cream Gravy Sauce Recipe

Recipe by: Amber D. Marcu

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Heat 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.
  • 2Pour 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 220 cals
  • 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 (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    220
    11%
  • Fat:
    20.6
    32%
  • Carbs:
    5.4
    2%
  • Protein:
    2.1
    4%
  • Cholesterol:
    70
    23%

Based on a 2,000 calorie diet

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