Learn how to make a savory Mushroom Gravy with our step-by-step guide.
Recipes: David Bonom
October 28, 2010
1 of 5Photo: Randy Mayor
How to Make Mushroom Gravy
Making mushroom gravy from scratch is not as challenging as you might think. Sage gives this gravy a more traditional Thanksgiving flavor, but to change it up, try some chopped rosemary, tarragon, thyme, or parsley. This is slightly thinner than some gravies because we found the consistency to be more pleasing to the palate. Add 1 tablespoon flour to the slurry for a thicker gravy. You can substitute fat-free, lower-sodium chicken broth for the
2 of 5Photo: Randy Mayor
Sauté onion, mushrooms, and sage until mushrooms are browned.
3 of 5Photo: Randy Mayor
Add Madeira wine or dry sherry and cook until liquid almost evaporates. Add stock and reduce to 2 cups.
4 of 5Photo: Randy Mayor
Whisk a flour slurry into the mushroom mixture. Cook until it is slightly thickened.
5 of 5Photo: Randy Mayor
Remove the pan from the heat, then whisk in 2 tablespoons butter, 1 tablespoon at a time, stirring until butter melts.