Sage gives this mushroom gravy a more traditional Thanksgiving flavor, but to change it up, try some chopped rosemary, tarragon, thyme, or parsley. This is slightly thinner than some gravies because we found the consistency to be more pleasing to the palate.
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- Calories: 71
- Fat: 5.5g
- Saturated fat: 2.2g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.6g
- Protein: 2.8g
- Carbohydrate: 3.4g
- Fiber: 0.6g
- Cholesterol: 14mg
- Iron: 0.4mg
- Sodium: 104mg
- Calcium: 9mg
- 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
- 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.
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.
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