creamy-mushroom-gravy-cream of mushroom soup-sour cream- bella mushrooms-delicios-rich-creamy-gravy -thanksgiving

Russian mushroom gravy is made simple and compliments many different dishes. Serve over a side like whipped mashed potatoes and enjoy!This tasty mushroom gravy was inspired by my aunt Nadia who makes an amazing mushroom gravy. I used a mushroom cube but any dry gravy mix will work. Feel free to adjust the saltiness level since each gravy mix may vary in taste and enjoy:)

creamy-mushroom-gravy-cream of mushroom soup-sour cream- bella mushrooms-delicios-rich-creamy-gravy -thanksgiving

Ingredients for mushroom gravy needed:

IMG_0831How to make Russian mushroom gravy:

1.) Wash and pat dry the mushrooms; dice.

2.) Dice the onion and grate a peeled and washed carrot.

3.) Heat 3 tbsp of oil and 1 tbsp of butter in a large non-stick skillet over medium-high heat. Sauté the onion, mushroom and carrot until tender (about 10 min.)

collage 1

4.) Transfer sautéd vegetables into a medium sized saucepan. Add the mushroom bullion cube or gravy mix, canned cream of mushroom soup, 1 heaping tbsp of sour cream and salt & pepper. Stir to combine and heat over med-low heat.

5.) Slowly pour in the water and heat through then add in the heavy cream stirring over low heat until thick and creamy (about 7-10minutes.)

collage 2

Enjoy!

creamy-mushroom-gravy-cream of mushroom soup-sour cream- bella mushrooms-delicios-rich-creamy-gravy -thanksgiving

Russian Mushroom Gravy

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 servings
Author: Alyona's Cooking
Russian mushroom gravy is made simple and compliments many different dishes.

Ingredients

  • 16 oz of white cap or bella mushrooms
  • 1 carrot
  • 1 onion
  • 1 10.5 oz can cream of mushroom soup
  • 1 mushroom bullion cube or 3 tsp of any dry gravy mix
  • 1 heaping tbsp sour cream
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup heavy cream
  • 2 cups of water
  • 3 tbsp oil
  • 1 tbsp butter

Instructions

  • Wash and pat dry the mushrooms; dice.
  • Dice the onion and grate a peeled and washed carrot.
  • Heat 3 tbsp of oil and 1 tbsp of butter in a large non-stick skillet over medium-high heat. Sauté the onion, mushroom and carrot until tender (about 10min).
  • Transfer sautéd vegetables into a medium sized saucepan. Add the mushroom bullion cube or gravy mix, canned cream of mushroom soup, 1 heaping tbsp of sour cream and salt & pepper. Stir to combine and heat over med-low heat.
  • Slowly pour in the water and heat through then add in the heavy cream stirring over low heat until thick and creamy (about 7-10minutes.)
  • Serve!

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