WHITE WINE MUSHROOM GRAVY
1 pound crimini mushrooms, sliced
3 tablespoons salted butter
3-4 garlic cloves, chopped
1 small shallot, chopped
1 cup dry white wine
2 cups chicken broth
1 cup heavy whipping cream
2 tablespoons cold water
5 teaspoons cornstarch
2-3 tablespoons fresh parsley, chopped
pepper to taste
*Pro tip: make a double batch of this! It goes REALLY fast (because it’s amazing). And if you end up having leftovers, it reheats very well in the microwave and is just as good the next day with your leftover turkey or mashed potatoes!
DIRECTIONS FOR WHITE WINE MUSHROOM GRAVY:
Start with melting two tablespoons of butter in a pan over medium-high heat.
Next, add sliced mushrooms and sauté until lightly browned (about 6-8 minutes). A full pound of mushrooms may seem like a lot at first, but they really shrink down once you cook them!
Remove mushrooms from pan and set aside. Melt remaining tablespoon of butter to hot pan.
Add chopped shallot and pressed/minced garlic
1 pound crimini mushrooms, sliced
3 tablespoons salted butter
3-4 garlic cloves, chopped
1 small shallot, chopped
1 cup dry white wine
2 cups chicken broth
1 cup heavy whipping cream
2 tablespoons cold water
5 teaspoons cornstarch
2-3 tablespoons fresh parsley, chopped
pepper to taste
*Pro tip: make a double batch of this! It goes REALLY fast (because it’s amazing). And if you end up having leftovers, it reheats very well in the microwave and is just as good the next day with your leftover turkey or mashed potatoes!
DIRECTIONS FOR WHITE WINE MUSHROOM GRAVY:
Start with melting two tablespoons of butter in a pan over medium-high heat.
Next, add sliced mushrooms and sauté until lightly browned (about 6-8 minutes). A full pound of mushrooms may seem like a lot at first, but they really shrink down once you cook them!
Remove mushrooms from pan and set aside. Melt remaining tablespoon of butter to hot pan.
Add chopped shallot and pressed/minced garlic
