Time: 25 min.
Complexity: easily
Servings: 8-10

This creamy mushroom gravy goes perfectly with mashed potatoes, roast turkey, or meatloaf. Use several types of mushrooms for a richer, more complex flavor.

Ingredients:

• 4 tablespoons unsalted butter
• 350 g mixed chopped mushrooms, such as shiitake, cremini, and/or button mushrooms
• 3 tbsp. premium flour
• 2 cups lightly salted vegetable broth
• 2 tbsp sherry
• 0.5 cups heavy cream
• 2 teaspoons fresh thyme leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, mushrooms, shiitake mushrooms, Crimini mushrooms, champignon mushrooms, premium flour, bouillon, sherry, cream, thyme

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Preparation:

Step 1
• In a large saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened and the liquid has evaporated, about 10 minutes; season with salt and pepper to taste.
Step 2
• Sprinkle the mushrooms with flour and cook, stirring, until golden brown, about 1 minute. Add the broth and sherry and continue cooking until the liquid comes to a boil and thickens, about 5 minutes. Add the heavy cream and thyme, and season with salt and pepper to taste.

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