Photo: Randy Mayor; Styling: Leigh Ann Ross
8 servings (serving size: about 1/4 cup)

Sage gives this mushroom gravy a more traditional Thanksgiving flavor.

How to Make It

Step 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).

Step 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.

Chef'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.

Ratings & Reviews

So good!

April 24, 2016
This gravy was delicious! Had it over porkchops and potatoes. Only changes I made was that I switched out the sage for herbs de Provence. So good and I plan to make it again!

JoannaDJ's Review

March 17, 2014

phoebe1214's Review

November 20, 2013

EMatthews's Review

March 12, 2012

MarianneS's Review

January 10, 2011
Enjoyed it. Thanks!

SuzieR's Review

November 05, 2010
This mushroom gravy was easy to prepare and delicious. Since I did not have home-made chicken stock on hand, I used purchased chicken stock. I also used Sherry Cooking Wine. I'll definitely be making it again!