Mushroom Gravy

Submitted by Chef 709802

"Easy and quite good."

 

• Ready In: 50mins
• Ingredients: 6
• Yields: 2 Cups each
• Serves: 6

ingredients

• 2 cups fresh mushrooms, sliced
• 2 tablespoons reduced margarine, melted
• 2 tablespoons all-purpose flour
• 1 cup chicken broth, reduced sodium
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Sautee the mushrooms in the margarine in a saucepan over rmedium heat. Add flour and stir until smooth. Cook 1 minute stirring constantly. Gradually stir in the chicken broth, keep stirring until thickened and bubbly. Stir in salt and pepper.

Reviews

[melissarlane]

This Recipe was flavorful and yummy. It was salty but good. I used unsalted real butter and I made a rump roast and used the dripping with beef broth. <br/><br/>To Make this Recipe perfect, I would use the unsalted butter and low sodium beef or chicken broth and I think this will fix the only problem (salt).

 

[Gingersnap in Midwe]

Very good! Just be sure to use low sodium broth as this can get salty.

 

[All about pies in W]

This was great! I used homemade chicken broth and brown rice flour to thicken (to make it gluten free). I added a little milk just before serving.

 

[Michelle S.]

The ingredients are so simple yet the taste so wonderful! Out of habit I sprinkled the mushrooms with garlic powder, and I think I was a little heavy handed with the flour as I needed more liquid to thin it a bit. I chose white wine (good choice btw). I used this to top wild mushroom ravioli, and garnished all with freshly grated Parmesan, some paprika and fresh parsley. This will be repeated quite often, infact I am thinking seafood crepes next.

 

[Montana Heart Song]

This deserves more stars! For mushroom lovers, this gravy is great. I did use my standby Syco chicken base and make my own broth. I did have fresh mushrooms but you can use mushroom stems and pieces drained and it works. Thanks for posting. I used to use milk, chicken broth is better, a good combination with the mushrooms.