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Mushroom Gravy

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 8 servings (serving size: about 1/4 cup)
Sage gives this mushroom gravy a more traditional Thanksgiving flavor.

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
  • 3 cups Roasted Chicken Stock
  • 1 1/2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 tablespoons butter
  • 1/8 teaspoon freshly ground black pepper

Nutrition 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

How to Make It

  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.

Cook's Notes

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.