Mushroom Cream Gravy Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
An ambrosial sauce that is irresistible! This is excellent atop smashed potatoes or as a sauce for long, flat pasta. Adjust seasonings for a variety of complex flavors! Common substitutions include paprika and cayenne in lieu of the Italian herbs used here! Ingredients:
3 tablespoons butter |
2 shallots, minced |
2 cloves garlic, minced |
1 (4 ounce) package sliced button mushrooms |
1 tablespoon minced fresh rosemary |
6 tablespoons white wine, divided |
1 cup heavy cream |
sea salt to taste |
ground black pepper to taste |
1 teaspoon grated parmesan cheese, or to taste (optional) |
Directions:
1. Heat butter in a heavy-bottomed pan over medium heat until foamy; cook and stir shallots and garlic in the melted butter for 3 minutes. Add mushrooms and rosemary; stir to coat, 1 minute.
2. Pour 1/4 cup white wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase heat to medium-high; add cream and 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper; sprinkle with Parmesan cheese.
|
|