This Burgundy-Mushroom Gravy is a deep, savory sauce that brings restaurant-quality elegance to simple weeknight dinners. The recipe relies on the earthy sweetness of fresh mushrooms, which are carefully browned in butter to develop a robust, nutty flavor before being deglazed with Burgundy wine. A roux made from butter and flour thickens the mixture, while chicken broth adds body and savoriness. The result is a velvety, aromatic gravy that clings beautifully to roasted chicken, steaks, or mashed potatoes. ItâÂÂs a comforting, rustic dish perfect for holiday tables or cozy evenings at home, offering a luxurious taste experience with pantry staples.
Cathe’S Burgundy-Mushroom Gravy
Description
This Burgundy-Mushroom Gravy is a deep, savory sauce that brings restaurant-quality elegance to simple weeknight dinners. The recipe relies on the earthy sweetness of fresh mushrooms, which are carefully browned in butter to develop a robust, nutty flavor before being deglazed with Burgundy wine. A roux made from butter and flour thickens the mixture, while chicken broth adds body and savoriness. The result is a velvety, aromatic gravy that clings beautifully to roasted chicken, steaks, or mashed potatoes. ItâÂÂs a comforting, rustic dish perfect for holiday tables or cozy evenings at home, offering a luxurious taste experience with pantry staples.Ingredients
Directions
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Trim and thinly slice 1 pound of fresh mushrooms; finely chop 1 large onion.
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Melt 4 tablespoons of butter in a large skillet over medium heat.
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Add the sliced mushrooms to the pan and cook, stirring frequently, until they release their liquid and it evaporates completely.
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Continue cooking until the mushrooms are browned and only the butter oil remains in the pan.
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Add the chopped onion and 1 cup of Burgundy wine (or other red wine) to the pan.
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Cook, stirring occasionally, until the wine and onion liquid have completely evaporated, leaving just the oil and softened vegetables.
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Stir in 4 tablespoons of flour, ensuring it is fully coated by the butter oil to create a roux.
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Gradually whisk in 10 oz of canned chicken broth, stirring constantly to prevent lumps.
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Bring the mixture to a boil, then reduce heat to low; the gravy will thicken as it simmers.
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Add 1 cup of water (or more to taste) to achieve your desired consistency.
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Stir in 1/2 teaspoon of dried garlic flakes.
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Simmer on low heat for a few minutes until the garlic flakes soften and the gravy is smooth and thick.
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Taste and adjust seasoning with salt and pepper if desired before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 132.5kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 102.1mg5%
- Total Carbohydrate 3.8g2%
- Dietary Fiber 1.1g5%
- Sugars 2.3g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
