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My review
Mushroom Cream Gravy Sauce
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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Ingredients
30 m servings 220 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 220 calories; 20.6 g fat; 5.4 g carbohydrates; 2.1 g protein; 70 mg cholesterol; 119 mg sodium. Full nutrition
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Reviews
Read all reviews 2528 Ratings
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Most helpful positive review
11/2/2013
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 delicat...
Most helpful critical review
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...
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11/2/2013
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 delicat...
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...
7/10/2014
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 tb...
11/29/2015
My daughter is a vegetarian and this recipe is a delicious 'no meat' gravy alternative.
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 ...
7/26/2014
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 s...
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.
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 usi...