I used to not be a gravy person. Images of odd-colored, lumpy, and thick goop came to mind at the mention of it. But that all changed the year my sister Olga made this white wine mushroom gravy for the first time.
It was Thanksgiving day and the kitchen was in a hectic state of preparations for dinner. As I watched my sister sautéing the mushrooms in butter, chopping shallots and garlic, and gathering up all the ingredients, I began to change my mind about gravy. This one turned out amazing. Perfectly creamy and smooth with a rich buttery taste…no lumps! It made the turkey just melt in your mouth and brought the whole meal together.
Since that year, white wine mushroom gravy has been a staple at every Thanksgiving meal served around our table. So even if you’re not a gravy person, give this recipe a try and I promise you’ll be converted too!
Ingredients For 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 cloves and sauté until cooked through but not browning yet (about 1-2 minutes).
Pour in 1 cup of white wine and allow it to simmer until reduced by half (about 6 minutes).
Make sure that you use a dry white wine for this. You don’t want anything sweet like a Riesling! The manager at Trader Joe’s recommended the Viñas Chilenas Sauvignon Blanc and I love the way it turned out. It’s become my go-to wine for cooking and is a great deal at just $3.99 a bottle! (pictured above in ingredients photo)
Next, add two cups of chicken broth and continue to reduce for about 10 minutes. As I mentioned in my previous post, I LOVE Better Than Bouillon broths. I used the chicken one for this dish. Super easy and quick; just mix in one teaspoon of bouillon paste for each cup of water.
Reduce heat to low and stir in 1 cup of heavy whipping cream.
Don’t forget to turn down the heat for this step. You can even turn it off completely if you’d like.
Lastly, mix five teaspoons of cornstarch with two tablespoons of cold water, then add to the gravy.
Season with fresh cracked black pepper to taste. You don’t really need any salt here because the broth has plenty.
Add in browned mushrooms. I couldn’t help but sample a few of these mushrooms before adding them in. So tempting!
Sprinkle in fresh chopped parsley.
Parsley isn’t just for garnish in this case. Yes, it adds a beautiful bright color to the dish, but I also love the flavor it gives. If you or your family aren’t big on parsley though, don’t chop it up and just use a few pieces as garnish that can be removed prior to eating.
Serve with Thanksgiving turkey or any poultry dish! I love to make this gravy as a side dish for crispy baked chicken. It pairs so well and really dresses up the dish.
This white wine mushroom gravy has become synonymous with Thanksgiving dinner in my family. It is pure perfection over roasted garlic mashed potatoes and just about everything else served for dinner! Try it this year and it will be your new tradition!
- 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
- Melt 2 tablespoons of butter in a pan over medium-high heat.
- Add mushrooms and sauté until lightly browned (about 8 minutes).
- Remove mushrooms from pan and set aside. Add remaining tablespoon of butter to hot pan.
- Add chopped shallot and garlic cloves and sauté until cooked through (about 2 minutes).
- Add 1 cup of white wine and allow to simmer until reduced by half (about 6 minutes).
- Add 2 cups of chicken broth and continue to reduce for about 10 minutes.
- Reduce heat to low and stir in 1 cup of heavy whipping cream.
- Mix 5 teaspoons of cornstarch with 2 tablespoons of cold water, then add mixture to the gravy.
- Season black pepper to taste.
- Add in browned mushrooms.
- Sprinkle in chopped fresh parsley.
- Serve with Thanksgiving turkey or any poultry dish!