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.

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
25 mins
Servings:
8
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

154 calories; total fat 11g; saturated fat 7g; polyunsaturated fatg; monounsaturated fat 3g; cholesterol 29mg; sodium 378mg; potassium 237mg; carbohydrates 11g; fiber 1g; sugar 4g; protein 4g; trans fatty acidg; vitamin a 419IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 21mcg; vitamin b12mcg; calcium 78mg; iron 1mg.

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