Mushroom Cream Gravy Sauce

29 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 9
  • 3 Rating Star 1
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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!

By Amber D. Marcu
+ 10
+ 9
prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Max Servings:
6
Nutrition Info
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Ingredients

Directions

  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving:
220.47 calories; 2.1 g protein; 5.44 g carbohydrates; 20.64 g fat; 69.92 mg cholesterol; 118.69 mg sodium.Full Nutrition

Reviews (26)

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Most helpful positive review

Julia Perry
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.
Helpful
(3)

Most helpful critical review

jdg78
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.
Helpful
(6)
29 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 9
  • 3 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
lutzflcat
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.
Helpful
(9)
jdg78
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.
Helpful
(6)
Julia Perry
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.
Helpful
(3)
Caterina McGlynn
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.
Helpful
(3)
lompoc sheri
11/29/2015
My daughter is a vegetarian and this recipe is a delicious 'no meat' gravy alternative.
Helpful
(2)
Cops Vs Robbers
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.
Helpful
(2)
Susannah
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.
Helpful
(2)
Liz Adams
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.
Helpful
(1)
Billie
11/28/2015
My husband is gluten intolerant so I was looking for a sauce to use in a gluten-free Thanksgiving green bean casserole. This was perfect. I used it once for Thanksgiving dinner and am now using it again in a similar dish but I am adding leftover turkey to make a complete meal. I briefly steamed fresh green beans added the mushroom sauce with leftover cooked turkey and then topped it with lightly fried onions. I'll bake it in the oven tomorrow until the onions are crispy. Can't wait! This is a very versatile and tasty sauce.
Helpful
(1)
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