A creamy 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:)
Ingredients needed:
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.)
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.)
Enjoy!
- 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
- ¼ tsp ground black pepper
- ½ cup heavy cream
- 2 cups of water
- 3 tbsp oil
- 1 tbsp butter
- 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!
