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Mushroom Gravy

Mushroom Gravy

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  • Makes: 8 servings
  • Yield: 4 cups
  • Hands On 25 mins
  • Total Time 25 mins

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Loaded with sage, this creamy gravy packs the same nostalgic flavor as the classic sausage version. It's excellent spooned over warm split biscuits, or try it for dinner as a baked potato topper. The recipe comes from Nettie Colon, head cook at Chef Camp in Minnesota.

Ingredients

  • 6 tablespoons butter
  • 12 ounces shiitake mushrooms, stemmed and sliced
  • 1 medium shallot, peeled and finely chopped
  • 2 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • 3/4 cup vegetable stock
  • 2 cups whole milk
  • 1 1/2 teaspoons finely chopped fresh sage
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly cracked black pepper
  • Chef Camp Buttermilk Biscuits (see recipe)

Directions

  1. In a very large skillet, melt butter over medium-high heat. Add mushrooms. Cook, stirring occasionally, until softened and starting to brown, 4 to 5 minutes. Add shallot and garlic; cook, stirring occasionally, until shallot is tender, 2 to 3 minutes more.
  2. Sprinkle flour over vegetables in pan and stir to combine. Cook 1 minute. Carefully add stock, stirring as you pour. Add milk, sage, salt and pepper; stir to combine. Bring to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, until gravy reaches desired thickness, 1 to 5 minutes. Taste for seasoning. Remove from heat and serve immediately.

Nutrition Facts

(Mushroom Gravy)

Servings Per Recipe 8, Trans fatty acid (g) 0, sat. fat (g) 7, Riboflavin (mg) 0, carb. (g) 11, Niacin (mg) 2, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 21, pro. (g) 4, calcium (mg) 78, cal. (kcal) 154, vit. A (IU) 419, iron (mg) 1, Fat, total (g) 11, vit. C (mg) 1, chol. (mg) 29, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 378, sugar (g) 4, Potassium (mg) 237

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