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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

220 calories; 20.6 g total fat; 70 mg cholesterol; 119 mg sodium. 5.4 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/02/2013
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. Read More
(10)

Most helpful critical review

Rating: 3 stars
10/25/2013
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. Read More
(6)
33 Ratings
  • 5 star values: 23
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/02/2013
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. Read More
(10)
Rating: 4 stars
11/02/2013
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. Read More
(10)
Rating: 3 stars
10/25/2013
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. Read More
(6)
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Rating: 5 stars
11/14/2015
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. Read More
(5)
Rating: 4 stars
07/10/2014
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. Read More
(4)
Rating: 5 stars
12/30/2015
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. Read More
(3)
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Rating: 4 stars
11/29/2015
My daughter is a vegetarian and this recipe is a delicious 'no meat' gravy alternative. Read More
(2)
Rating: 4 stars
07/26/2014
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. Read More
(2)
Rating: 4 stars
11/04/2014
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. Read More
(1)
Rating: 5 stars
11/04/2018
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. Read More
(1)