Mushroom Gravy

Chef 709802's Note:

Easy and quite good.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 2.0 Cups each

• 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

[Gingersnap in Midwest]

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

[All about pies in Winnipeg, Manitoba, Canada]

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.