This Cream-Infused mushroom gravy is divine! Sauteed baby Bella mushrooms simmer in the mushroom juices with onion and carrots then finished off with a slurry and heavy cream! It's the mushroom gravy recipe you'll want to eat out of a spoon--delicious! I share all the tips for making the perfect pot of gravy including freezer instructions!
20ozBaby Bella mushrooms(sliced)
1/2 tsp garlic salt
salt and pepper
1mushroom bouillon cube
1/2tspchicken bouillon powder
1/2cupflour (plus 3/4 cup water for slurry)
1 1/2cupsheavy cream
Begin by toasting 1/2 cup flour over high heat in a dry skillet for about 2 minutes (or until flour turns tan.) Transfer to a bowl and cool.
Meanwhile, in a pot fry mushrooms in butter over medium heat. Strain and reserve any mushroom juice after about 5 minutes, (should have 1/2 cup.) Transfer mushrooms into a bowl and set both aside.
In the same pot add 4 Tbsp of oil and saute the carrot and onion for about 5 minutes.
To the pot, add the reserved mushroom juice, water, sauteed mushrooms, 1 1/4 tsp salt, 1/2 tsp pepper, bouillons, Vegeta, and garlic salt. Bring to a boil and simmer over med-low heat for 20 minutes.
Make a slurry by slowly whisking in 3/4 cup of cold water into the toasted flour. Whisk in the slurry to the simmering pot of mushrooms. Stir in the garlic and cream. Simmer for 5 minutes.
Toast flour until golden, NOT brown. Stir constantly for even browning. Cool flour completely before making a slurry, otherwise the flour will clump.
Can use part chicken broth with water. Omit 2 cups of water and chicken bouillon powder and use 2 cups of chicken broth instead.
If making gravy with meat no broth is needed. If using beef fry in oil first, then simmer for 40 minutes with the mushrooms.