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
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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
|
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. |
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5
Done
|
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. |
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6
Done
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Season With Salt and Pepper. |
