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Cathe’S Burgundy-Mushroom Gravy

Cathe's Burgundy-Mushroom Gravy recipe image
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. It’s a comforting, rustic dish perfect for holiday tables or cozy evenings at home, offering a luxurious taste experience with pantry staples.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 132.5
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. It’s a comforting, rustic dish perfect for holiday tables or cozy evenings at home, offering a luxurious taste experience with pantry staples.
Ingredients
  • 4 tablespoon Butter
  • 1 pound Mushrooms (fresh) , cleaned,
Directions
  1. 1
    Trim and thinly slice 1 pound of fresh mushrooms; finely chop 1 large onion.
  2. 2
    Melt 4 tablespoons of butter in a large skillet over medium heat.
  3. 3
    Add the sliced mushrooms to the pan and cook, stirring frequently, until they release their liquid and it evaporates completely.
  4. 4
    Continue cooking until the mushrooms are browned and only the butter oil remains in the pan.
  5. 5
    Add the chopped onion and 1 cup of Burgundy wine (or other red wine) to the pan.
  6. 6
    Cook, stirring occasionally, until the wine and onion liquid have completely evaporated, leaving just the oil and softened vegetables.
  7. 7
    Stir in 4 tablespoons of flour, ensuring it is fully coated by the butter oil to create a roux.
  8. 8
    Gradually whisk in 10 oz of canned chicken broth, stirring constantly to prevent lumps.
  9. 9
    Bring the mixture to a boil, then reduce heat to low; the gravy will thicken as it simmers.
  10. 10
    Add 1 cup of water (or more to taste) to achieve your desired consistency.
  11. 11
    Stir in 1/2 teaspoon of dried garlic flakes.
  12. 12
    Simmer on low heat for a few minutes until the garlic flakes soften and the gravy is smooth and thick.
  13. 13
    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.

Keywords: burgundy, mushroom, gravy, sauce, red wine, chicken broth, roux, earthy, rich, classic, french, comfort food, side dish, gluten free option, pantry staples, homemade, savory, aromatic, holiday dinner, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/cathes-burgundy-mushroom-gravy/