Ingredients
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3 - 4
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2 - 3
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1/2
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1/2
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2 1/2
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1/2
-
1/2
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3 - 4
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-
-
-
-
-
-
Directions
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 :),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!!!,Easy! 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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Steps
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1
Done
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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
Done
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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
Done
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Whisk in the Stock and Wine, Stirring Until the Mixture Thickens. |
|
4
Done
|
Lower Heat and Simmer For About 12-15 Minutes. |
|
5
Done
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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
Done
|
Season With Salt and Pepper. |
