Mushroom Gravy
Recipe: #16372
December 17, 2014
Categories: Vegetables, Mushrooms, One-Pot Meal, Christmas, Entertaining, Sunday Dinner, Thanksgiving, No Eggs, more
"Really good gravy. If you want a really creamy gravy the use 3 cups of milk and omit water. Makes around 4 cups"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (149.5 g)
- Calories 219.8
- Total Fat - 18.5 g
- Saturated Fat - 7.5 g
- Cholesterol - 49.2 mg
- Sodium - 123.8 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 0.4 g
- Sugars - 2.8 g
- Protein - 7.4 g
- Calcium - 65 mg
- Iron - 0.5 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 3 Tbsp of olive oil in a medium saucepan over medium heat. Add in onion and carrot, saute until soft and golden (5 minutes), stirring often, then add in garlic and saute 1 minute. Add mushrooms and saute until soft (5 minutes), stirring often.
Step 2
Increase the heat to medium-high. Add in 1 1/2 cups of water and 1 1/2 cups of whole milk (or 3 cups of milk) bring to a light boil.
Step 3
Add bouillon and salt and pepper to taste and stir till dissolved.
Step 4
Melt 4 Tbsp butter and stir in 3 1/2 tbsp flour into cooled melted butter until smooth, then add into the simmering gravy adding more or less of the flour mixture depending on how thick you want the gravy. Remember it will still thicken as it cools. If it gets too thick add some more hot water or milk and return to a light boil again.
Step 5
Season with salt if you like.
Tips & Variations
No special items needed.
0 Reviews
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