Mushroom Gravy

Mushroom Gravy Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Sage gives this mushroom gravy a more traditional Thanksgiving flavor.

Yield:

8 servings (serving size: about 1/4 cup)

Recipe from

Nutritional Information

Calories 71
Fat 5.5 g
Satfat 2.2 g
Monofat 2.4 g
Polyfat 0.6 g
Protein 2.8 g
Carbohydrate 3.4 g
Fiber 0.6 g
Cholesterol 14 mg
Iron 0.4 mg
Sodium 104 mg
Calcium 9 mg

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 tablespoons chopped fresh sage
1/4 teaspoon salt
1 (8-ounce) package presliced mushrooms
1/4 cup Madeira wine or dry sherry
1 1/2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons butter
1/8 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a nonstick skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 11 minutes or until mushrooms are browned. Add wine; cook 30 seconds or until liquid almost evaporates. Stir in Roasted Chicken Stock. Boil; cook until reduced to 2 cups (about 14 minutes).

2. Combine flour and water in a bowl, stirring until smooth. Add flour mixture to pan; return to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.

Note:

Add 1 tablespoon flour to the slurry for a thicker gravy. You can substitute fat-free, lower-sodium chicken broth for the Roasted Chicken Stock—but if you do, decrease the salt to 1/8 teaspoon or add none at all.

David Bonom,

November 2010
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