Creamy Mushroom Sauce/Gravy

By Hester

Serve with Chicken Wellington

Ingredients

• 3-4 cups sliced button mushrooms
• 2-3 tablespoons butter
• 1/2 cup flour
• 1/2 cup butter
• 2 1/2 cups chicken stock or broth
• 1/2 cup white wine (or use 3 cups chicken stock instead of the wine)
• 1/2 cup whipping cream
• 3-4 tablespoons grated parmesan cheese (or to taste) (optional)
• salt and pepper

Details

Servings 4

Preparation

Step 1

Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.

In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).

Whisk in the stock and wine, stirring until the mixture thickens.

Lower heat and simmer for about 12-15 minutes.

Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.

Season with salt and pepper.