New this month
Get the Allrecipes magazine

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!"
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 220 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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

Similar recipes

Reviews

Read all reviews 24
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

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

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 ...

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...

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 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...

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 tha...