This creamy mushroom gravy is irresistible. It's excellent served over smashed potatoes, or use it as a sauce with long, flat pasta noodles. Adjust the seasonings for a variety of complex flavors.
Ingredients
- 3 tablespoons butter
- 2 shallots , minced
- 2 cloves garlic , minced
- 1 package sliced button mushrooms , 4 ounce
- 1 tablespoon minced fresh rosemary
- 6 tablespoons white wine
- 1 cup heavy cream
- sea salt and ground black pepper to taste
- 1 teaspoon grated Parmesan cheese , or to taste
Instructions
-
1
Melt butter in a heavy-bottomed pan over medium heat until foamy, 3 to 4 minutes. Add shallots and garlic; cook and stir for 3 minutes. Stir in mushrooms and rosemary until coated; cook for 1 minute.
-
2
Pour 4 tablespoons wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase the heat to medium-high; add cream and remaining 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.
Nutrition Facts
Per serving
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