Mushroom Gravy
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 4 cups cleaned and chopped mushrooms of your choice (I used baby portabellas sliced thin and small)
  • ½ cup finely minced shallot or white onion
  • 4 tablespoons unsalted butter, separated
  • 2 tablespoons all purpose flour
  • 2 tablespoons fresh minced garlic
  • 1½ teaspoons each of fresh rosemary, thyme and sage, chopped
  • 1¼ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ cup heavy cream
  • 1 cup water (or low sodium stock of your choice)
  1. Dry roast mushrooms in a pan over medium heat for about 5 minutes. The mushrooms will release their water and shrink in size.
  2. Add the butter and shallots and garlic to the pan. Saute for 2-3 minutes, until shallot and garlic are fragrant.
  3. Stir in the all purpose flour and continue sautéing for 2 minutes.
  4. Add in the spices, salt, pepper and the fresh herbs.
  5. Mix in the heavy cream, water and stir well.
  6. Turn heat down to low and continue cooking until gravy has thickened.
  7. Taste and season as needed.
  8. Enjoy
Recipe by Amanda's Plate at