Creamy Mushroom Gravy
User Reviews
5
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Prep Time
3 mins
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Cook Time
10 mins
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Total Time
13 mins
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Servings
4
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Calories
314 kcal
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Course
Condiments
-
Cuisine
American
Creamy Mushroom Gravy
Description
The Creamy Mushroom Gravy begins with browning sliced baby bella mushrooms in butter until they develop a deep color that intensifies the flavor. Garlic is briefly sautéed to release aroma without browning. Deglazing the pan with white wine lifts flavorful browned bits. A light reduction concentrates the flavor before adding chicken stock, which simmers to meld the components.
Next, mascarpone cheese is stirred in to introduce smooth creaminess, followed by heavy cream and fresh lemon thyme for brightness. Salt and pepper are added to taste. Simmering continues uncovered until the gravy thickens to the desired consistency, creating a rich and velvety texture that coats a spoon and enhances the taste experience.
This mushroom gravy pairs well with steak, pan-fried pork chops, grilled chicken, or mashed cauliflower, providing a versatile sauce that adds moisture and umami depth. The use of mascarpone distinguishes it from standard mushroom sauces by offering creaminess with subtle tang.
If white wine is undesired, chicken stock can be used as a substitute for the deglazing step without sacrificing the liquid volume. Wild mushroom blends may replace baby bella mushrooms for a more complex flavor profile, adjusting the earthiness accordingly.
Ingredients
- 8 ounces baby bella mushroom sliced
- ½ cup mascarpone cheese
- ½ cup heavy cream
- ½ cup chicken stock or beef stock
- ½ cup white wine I use Pinot Grigio
- 2 cloves garlic minced
- 2 teaspoons lemon thyme or regular thyme, fresh
- 2 tablespoons butter
- salt to taste
- black pepper to taste
Instructions
- Heat a large skillet to medium heat, add in the butter and sauté the mushrooms for a few minutes, until they get some good color. The darker the color of the mushrooms, the more flavor your gravy will have! Add in the garlic and sauté for about 20 seconds, careful not to brown it!
- Deglaze the pan with the wine, scraping up the brown bits. Allow some of the liquid to evaporate, then add in the chicken stock and continue to simmer for another minute or so, allowing the liquid to reduce slightly.
- Stir in the mascarpone cheese. Once melted, add in the heavy cream, lemon thyme, salt and pepper. Simmer uncovered for 5-7 minutes or until thickened to your liking.
- Serve with a garnish of fresh thyme over a steak, pan fried pork chops, grilled chicken or mashed cauliflower.I poured mine over pork chops and it was the perfect combo!
Notes
- If you prefer not to use white wine, substitute with additional chicken stock for deglazing.
- A wild mushroom blend can be used instead of baby bella mushrooms to vary flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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