Better Than Giblet Gravy - Herbed Mushroom Cream Sauce
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 yellow onion, halved lengthwise and thinly sliced
- 2 garlic cloves, minced
- 1 pint baby portabella mushrooms, quartered
- 1⁄4 cup butter
- 3 tablespoons canola oil
- 1⁄4 cup balsamic vinegar
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 1⁄2 cups heavy cream
- 1 teaspoon dried tarragon
- 1⁄4 teaspoon dried rosemary
- salt
- pepper
directions
- Heat canola oil in a large pan or skillet.
- Add butter to the canola oil and allow to melt.
- Add onions, mushrooms and garlic to the oiled pan.
- Sprinkle with salt and pepper to taste.
- Sauté until onion is translucent and mushrooms are tender.
- Add balsamic vinegar and scrape up any of the sautéed vegetables sticking to the pan.
- Add the cream of mushroom soup, cream, tarragon, and rosemary.
- Mix well and cover pan.
- Let sauce simmer on low heat for 30 - 45 minutes; stir frequently.
- Serve when sauce has thickened into a gravy consistency.
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RECIPE SUBMITTED BY
Who or What Am I? ...questions I've been trying to answer all my life. The crusade to find one's self is often foggy, far worse than the fogs of London and denser than the swirling masses of gaseous matter and debris surrounding a star, except it's all in my head. Indiscernible to myself and others. A kind of fixed question mark.