Mushroom Gravy

Staff Writer
Mushroom Gravy
Thinkstock_iStockphoto

This mushroom gravy recipe is perfect for Thanksgiving. It is simple to make and different than your ordinary gravy. 

4
Servings
132
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound portobello mushrooms
  • 1 Pound cremini or button mushrooms
  • 4 Cups organic mushroom or vegetable stock
  • 2 Tablespoons unsalted butter
  • 1/2 Cup finely chopped yellow onion
  • 1 Tablespoon marsala wine (optional)
  • 3 Tablespoons all-purpose flour
  • 1 Teaspoon fresh thyme leaves

Directions

Remove stems from portobello and cremini or button mushrooms. Place stems and mushroom stock in a medium saucepan over medium-high heat. Bring to a boil, reduce heart to low, and simmer for 30 minutes. Strain and set aside.

Finely chop portobello cap and set aside. Thinly slice cremini or button mushrooms. Place 3 tablespoons butter in a large saute pan over medium heat; add onion and cook until translucent, 3 to 5 minutes. Add chopped and sliced mushrooms and cook until mushrooms are soft and browned. Add marsala, if using, and cook, stirring to loosen any browned bits on the bottom of the pan. Remove from heat and set aside.

Place remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until lightly browned, 2-3 minutes. Slowly whisk in stock and bring to a boil whisking until thickened. Add reserved mushroom mixture and thyme.

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
7g
10%
Sugar
6g
N/A
Saturated Fat
4g
19%
Cholesterol
15mg
5%
Protein
7g
14%
Carbs
15g
5%
Vitamin A
57µg
6%
Vitamin B12
0.1µg
1.9%
Vitamin B6
0.3mg
15.9%
Vitamin C
5mg
8%
Vitamin D
0.7µg
0.2%
Vitamin E
0.2mg
1.2%
Vitamin K
4µg
5%
Calcium
24mg
2%
Fiber
3g
13%
Folate (food)
58µg
N/A
Folate equivalent (total)
73µg
18%
Folic acid
9µg
N/A
Iron
1mg
7%
Magnesium
17mg
4%
Monounsaturated
2g
N/A
Niacin (B3)
10mg
48%
Phosphorus
236mg
34%
Polyunsaturated
0.6g
N/A
Potassium
823mg
24%
Riboflavin (B2)
0.6mg
37.9%
Sodium
54mg
2%
Thiamin (B1)
0.2mg
14.4%
Trans
0.2g
N/A
Zinc
1mg
9%

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