Mushroom Gravy

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 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. 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.

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