Creamy Mushroom Gravy Recipes

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PORK CHOPS WITH MUSHROOM GRAVY



Pork Chops with Mushroom Gravy image

This Pork Chops in Creamy Mushroom Gravy recipe is inspired by an old classic, however this one is made entirely from scratch. It's loaded with fresh mushrooms, just a splash of half and half and ready in 30 minutes making it the perfect healthy comfort food dinner!

Provided by Katie Webster

Categories     Main Course

Time 30m

Number Of Ingredients 13

¾ teaspoon coarse kosher salt, divided
4 small boneless pork loin chops, about 1 ½ pound
2 teasopoons canola oil
1 shallot, minced
2 cloves garlic minced
½ teaspoon dry thyme
1 8-ounce package mushrooms, finely diced
½ teaspoon chopped rosemary
2 tablespoons dry vermouth or white wine
¼ teaspoon freshly ground pepper
2 tablespoons flour
1 ¼ cup reduced-sodium chicken broth
¼ cup half-and-half

Steps:

  • Pat pork dry with paper towels. Sprinkle ¼ teaspoon salt over pork. Heat oil in a large skillet over medium high heat. Add the pork chops and cook until just browned, 2 to 3 minutes. Flip over and cook 2 to 4 minutes longer until the bottom is browned. Set pork on a plate and tent with foil to keep warm.
  • Return the skillet to medium heat. Add shallot, garlic, thyme and the remaining ½ teaspoon salt. Cook, stirring constantly until fragrant and starting to brown, 20 to 45 seconds. Add mushrooms and rosemary and stir to coat with the shallot mixture. Cook, stirring often until the mushrooms have released their juices and the juices have evaporated and the mushrooms have started to brown, about 7 minutes.
  • Add vermouth and pepper and cook, stirring until the liquid has evaporated, 1 to 3 minutes. Sprinkle flour over the mushroom mixture and stir to coat. Add broth and cook, stirring until the flour has dissolved into the broth. Increase heat to medium-high, and bring to a simmer, stirring often until the sauce is thickened. Add the pork back to the skillet and turn to coat in the sauce. Heat the pork, turning often, in the sauce until it is hot and just barely pink in the center, 1 ½ to 3 minutes. Transfer the pork to 4 plates. Stir the half and half into the gravy. Spoon the gravy over the pork chops.

Nutrition Facts : ServingSize 5 ounces pork and ½ cup sauce each, Calories 361 calories, Sugar 4 g, Sodium 373 mg, Fat 18 g, SaturatedFat 6 g, Carbohydrate 8 g, Fiber 2 g, Protein 36 g

MUSHROOM SAUCE



Mushroom Sauce image

Recipe video above. From steaks to chicken, chops to pasta, this creamy Mushroom Sauce is one you'll make over and over again. See in post for more uses!Luxurious yet simple, the key here is getting complexity into the sauce using wine, parmesan and broth. See note for how to lighten this up.Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.

Provided by Nagi

Categories     Sauce

Time 20m

Number Of Ingredients 10

2 tbsp unsalted butter
1/2 tbsp olive oil
300g / 10 oz mushrooms (, sliced (Note 1))
Pinch of salt and pepper
2 garlic cloves (, minced)
1/4 cup (65 ml) white wine or rose (, dry (Note 2 subs))
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy / thickened cream ((Note 3))
1/2 cup parmesan (,finely grated (30g / 1 oz) (Note 4))
2 tsp fresh thyme leaves ((or 1/4 - 1/2 tsp dried))

Steps:

  • Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
  • Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
  • Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
  • Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
  • Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
  • Stir through thyme, adjust salt and pepper to taste. Remove from stove.
  • Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!

Nutrition Facts : Calories 337 kcal, Carbohydrate 5 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 101 mg, Sodium 157 mg, Sugar 1 g, ServingSize 1 serving

MUSHROOM CREAM GRAVY SAUCE



Mushroom Cream Gravy Sauce image

An ambrosial sauce that is irresistible! This is excellent atop smashed potatoes or as a sauce for long, flat pasta. Adjust seasonings for a variety of complex flavors! Common substitutions include paprika and cayenne in lieu of the Italian herbs used here!

Provided by Amber D. Marcu

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Vegetarian Gravy Recipes

Time 30m

Yield 6

Number Of Ingredients 10

3 tablespoons butter
2 shallots, minced
2 cloves garlic, minced
1 (4 ounce) package sliced button mushrooms
1 tablespoon minced fresh rosemary
6 tablespoons white wine, divided
1 cup heavy cream
sea salt to taste
ground black pepper to taste
1 teaspoon grated Parmesan cheese, or to taste

Steps:

  • Heat butter in a heavy-bottomed pan over medium heat until foamy; cook and stir shallots and garlic in the melted butter for 3 minutes. Add mushrooms and rosemary; stir to coat, 1 minute.
  • Pour 1/4 cup white wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase heat to medium-high; add cream and 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 5.4 g, Cholesterol 69.9 mg, Fat 20.6 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 12.9 g, Sodium 118.7 mg, Sugar 1.1 g

MUSHROOM GRAVY



Mushroom Gravy image

Serve this richly flavored mushroom gravy over steaks, meatloaf, or roast chicken for a delicious meal. Made with mushrooms, beef broth, and spices.

Provided by John Mitzewich

Categories     Sauce

Time 55m

Number Of Ingredients 7

1/4 cup unsalted butter
1 pound white button mushrooms (or cremini mushrooms, cleaned and sliced)
1/3 cup all-purpose flour
4 cups beef broth (or chicken or vegetable broth, chilled)
1/2 teaspoon dried thyme
Salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Melt the butter in a large saucepan over medium-high heat.
  • When the butter starts to sizzle, add the mushrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated and they begin to brown.
  • Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.
  • Whisk in 1 cup of the cold broth.
  • Once incorporated, pour in the rest of the broth and add the thyme.
  • Bring back to a simmer, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally.
  • Season with salt and fresh ground black pepper to taste.

Nutrition Facts : Calories 47 kcal, Carbohydrate 4 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 261 mg, Sugar 1 g, Fat 3 g, ServingSize 4 cups (serves 16), UnsaturatedFat 0 g

MUSHROOM SOUR CREAM GRAVY



Mushroom Sour Cream Gravy image

My grandma made this gravy every Thanksgiving to drizzle over sliced turkey and stuffing. When I have leftover turkey and mushroom gravy, I chop the turkey into small pieces and add it to the gravy. I serve it over a piece of bread, open-face style. -Joy Mellwig, Naples, Florida

Provided by Taste of Home

Time 40m

Yield about 4-1/2 cups.

Number Of Ingredients 9

1 pound small fresh mushrooms, thinly sliced
6 tablespoons butter, divided
1 large onion, finely chopped
2 celery ribs, chopped
1/3 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon pepper
2 cups water
1/2 cup sour cream

Steps:

  • In a large cast-iron or other heavy skillet, saute mushrooms in 3 tablespoons butter in batches; set aside. In the same pan, saute onion and celery in 1 tablespoon butter. Add the flour, salt, pepper and remaining butter; cook and stir until smooth., Gradually add water. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in mushrooms and heat through. Remove from heat; stir in sour cream.

Nutrition Facts : Calories 66 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 136mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

CREAMY MUSHROOM SAUCE/GRAVY



Creamy Mushroom Sauce/Gravy image

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 :)

Provided by Kittencalrecipezazz

Categories     Sauces

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 cups sliced button mushrooms
2 -3 tablespoons butter
1/2 cup flour
1/2 cup butter
2 1/2 cups chicken stock or 2 1/2 cups broth
1/2 cup white wine (or use 3 cups chicken stock instead of the wine)
1/2 cup whipping cream
3 -4 tablespoons grated parmesan cheese (or to taste) (optional)
salt and pepper

Steps:

  • 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.
  • 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).
  • Whisk in the stock and wine, stirring until the mixture thickens.
  • Lower heat and simmer for about 12-15 minutes.
  • 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.
  • Season with salt and pepper.

STEAKS WITH MUSHROOM GRAVY



Steaks With Mushroom Gravy image

Steaks With Mushroom Gravy is simple and delicious with a quick and easy homemade gravy made from scratch!

Provided by Karina

Categories     Dinner

Time 20m

Number Of Ingredients 11

4 8 oz (225 gram) boneless ribeye steaks, 1-inch thick ((or scotch fillet, sirloin, rump, strip or porterhouse steaks))
Salt and pepper, (to season)
2 tablespoons olive oil
1 onion (yellow, white or brown), (sliced)
2 large garlic cloves, (minced)
7 ounces (200 grams) brown mushrooms (sliced)
3 tablespoons unsalted butter
3 tablespoons plain flour
2 1/2 cups beef broth (or stock)
2 teaspoons Worcestershire sauce
Salt and pepper (to taste)

Steps:

  • Pat steaks dry with paper towel. Season with salt and pepper to your taste.
  • Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
  • Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.
  • Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
  • Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
  • Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
  • Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired.

Nutrition Facts : Calories 611 kcal, Carbohydrate 9 g, Protein 49 g, Fat 45 g, SaturatedFat 19 g, Cholesterol 149 mg, Sodium 713 mg, Sugar 2 g, ServingSize 1 serving

CREAMY MUSHROOM GRAVY



Creamy Mushroom Gravy image

A creamy, mushroom-laden gravy you'll want on mashed potatoes, turkey and meatloaf alike.

Provided by Food Network Kitchen

Time 25m

Yield 8-10

Number Of Ingredients 8

4 tablespoons unsalted butter
12 ounces mixed sliced mushrooms, such as shiitake, cremini and/or white
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 cups low-sodium vegetable broth
2 tablespoons sherry wine
1/2 cup heavy cream
2 teaspoons fresh thyme leaves

Steps:

  • Melt the butter in a large saucepot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes; season with salt and pepper.
  • Sprinkle the flour over the mushrooms and cook, stirring, until lightly browned, about 1 minute. Add the broth and sherry and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the heavy cream and thyme and adjust the seasoning with salt and pepper.

MUSHROOM GRAVY



Mushroom Gravy image

My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!

Provided by BakingWithLuv

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 16

Number Of Ingredients 9

2 tablespoons butter
1 (8 ounce) package button mushrooms, sliced
¼ cup minced shallot
2 tablespoons all-purpose flour
2 teaspoons all-purpose flour
2 cups fat-free reduced-sodium beef broth
¼ cup half-and-half
½ teaspoon ground black pepper
1 dash salt

Steps:

  • Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g

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