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Creamy Mushroom Sauce/Gravy

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“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 Chicken Wellington (Puff Pastry-Wrapped Chicken) though it's great with anything :)”
READY IN:
50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 709.77-946.36 ml sliced button mushrooms
  • 29.58-44.37 ml butter
  • 118.29 ml flour
  • 118.29 ml butter
  • 591.47 ml chicken stock or 591.47 ml broth
  • 118.29 ml white wine (or use 3 cups chicken stock instead of the wine)
  • 118.29 ml whipping cream
  • 44.37-59.16 ml grated parmesan cheese (or to taste) (optional)
  • salt and pepper

Directions

  1. 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.
  2. 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).
  3. Whisk in the stock and wine, stirring until the mixture thickens.
  4. Lower heat and simmer for about 12-15 minutes.
  5. 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.
  6. Season with salt and pepper.

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