Creamy Mushroom Saucegravy Recipes

MUSHROOM SAUCE

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!

MUSHROOM GRAVY

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.

CREAMY MUSHROOM SAUCE/GRAVY

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

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.

CREAMY LIVER AND MUSHROOM GRAVY

Steps:

• Rinse liver thoroughly and pat dry. Pour 1 cup of the milk over the liver in a shallow container and refrigerate for 1-2hrs. This will remove any bitter flavor from the liver.
• Drain the milk off the liver and discard the milk.
• Cut the liver into 1 inch cubes.
• Saute liver over medium heat in a large non-stick skillet until the outsides and lightly browned and they are just barely pink inside. Do not overcook. Remove liver from pan and set aside.
• Add the onions and mushrooms to the skillet and cook until onions are translucent and beginning to brown and the mushrooms are cooked through. Remove and set aside with the liver.
• Melt butter. Add the flour and stir to form a roux. Cook 1-2 minutes. Add broth and milk slowly. Cook over medium-high heat until sauce begins to thicken.
• Add cheese one small handful at a time stirring constantly and making sure the first handful has completely melted before adding another,.
• Return the liver, mushrooms, and onions to pans and heat through.
• Salt and pepper to taste.

MUSHROOM GRAVY

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.

MUSHROOM CREAM GRAVY SAUCE

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.

MUSHROOM GRAVY SAUCE RECIPE

Steps:

• In a medium saucepan over medium-high heat add butter, onion, garlic and mushrooms. Season with salt and pepper and cook for about 15-20 minutes or until liquid evaporates.
• Stir in flour, continuing to stir for about 5 minutes or until flour is well combined. Add 1 cup of vegetable broth stir until completely incorporated. Slowly add in the remainder of the broth stirring constantly.
• Season with thyme, sage and rosemary. Reduce heat to medium-low, and simmer until thickened, about 20-30 minutes. Stirring often.