Community Pick
Creamy Mushroom Sauce/Gravy
"One of my favorite mushroom sauce recipes! This is good even without the Parmesan, if you like a cheesy sauce then, also 3 minced garlic cloves may be added with the mushrooms --- I most always use this sauce with my recipe #149540 though it's great with anything :)"
photo by Quest4ZBest
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 -4 cups sliced button mushrooms
- 2 -3 tablespoons butter
- 1⁄2 cup flour
- 1⁄2 cup butter
- 2 1⁄2 cups chicken stock or 2 1/2 cups broth
- 1⁄2 cup white wine (or use 3 cups chicken stock instead of the wine)
- 1⁄2 cup whipping cream
- 3 -4 tablespoons grated parmesan cheese (or to taste) (optional)
- salt and pepper
directions
- Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
- In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
- Whisk in the stock and wine, stirring until the mixture thickens.
- Lower heat and simmer for about 12-15 minutes.
- Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
- Season with salt and pepper.
Questions & Replies
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Reviews
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Awesome....added small amount of finely chopped onions too and use 1/2 and 1/2 as someone else mentioned. Used the gravy the next day over a round roast and let it cook in crockpot all day on low while at work......meat fell apart and put all of it over mashed taters.......mmmmmmmmm.....it was rock and roll!!! -
Not sure what to put as rating, as it didn't come out right for me. I ended up with a dough like consistency when whisk flour & butter. Adding the wine & styock didn't improve matters much! I ended up adapting it to make a diff sauce, which turned out nice.<br/><br/><br/>***UPDATE***<br/><br/>Have since realised where I went wrong! I should've added liquid a bit at a time and completely mixed in before adding next bit. Fab sauce! -
Followed this recipe exactly - quick & easy preparation - tasty sauce that can be used with a variety of foods - served it yesterday as a gravy for meatloaf/mashed potato dinner - will definitely continue to use -
Easy! I used 1/2 and 1/2 instead of whipping cream. I think I will use chicken stock instead of the wine next time. I will add in a little salt too. -
Wow!! I used whole wheat flour, beef stock and ff half and half. Made this to go over hamburger steaks with squash from my garden. The best mushroom sauce I have ever eaten!
see 23 more reviews
Tweaks
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Easy! I used 1/2 and 1/2 instead of whipping cream. I think I will use chicken stock instead of the wine next time. I will add in a little salt too.
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This is very similar to a mushroom sauce I used to make years ago: one of those long-lost, sadly missed recipes that fond memory has made probably more flavoursome than it actually was! As I was wanting a sauce rather than a gravy, I used considerably less stock - I used my Recipe #135453 - but the full quota of wine. I also added some minced garlic in step 1. A KITTENCAL recipe without garlic: I was shocked! ;) I used Greek yoghurt instead of the cream and omitted the parmesan. Thanks for sharing this recipe! I shall be making it often to use with various dishes. Made on this occasion for Ali Baba's Babes for ZWT 5.
