Creamy Mushroom Gravy

This Cream-Infused mushroom gravy is divine! Sautéed baby Bella mushrooms simmer in the mushroom juices with onion and carrots, then finished off with a slurry and heavy cream! It's the mushroom gravy recipe you'll want to eat out of a spoon--delicious! I share all the tips for making the perfect pot of gravy, including freezer instructions!

📝 Ingredients

• 20 oz Baby Bella mushrooms ((sliced))
• 1 carrot ((finely grated))
• 1 onion ((diced))
• 5 Tbsp butter ((unsalted))
• 3 1/4 cups water
• 1/2 tsp garlic salt
• 1 tsp Vegeta Seasoning
• salt and pepper
• 1 mushroom bouillon cube
• 1/2 tsp chicken bouillon powder
• 1 clove garlic ((crushed))
• 1/2 cup flour ((plus 3/4 cup water for slurry))
• 1 1/2 cups heavy cream

👨‍🍳 Instructions

1. 1Begin by toasting 1/2 cup flour over high heat in a dry skillet for about 2 minutes (or until flour turns tan). Transfer to a bowl and cool.
2. 2Meanwhile, in a pot, fry mushrooms in butter over medium heat. Strain and reserve any mushroom juice after about 5 minutes (should have 1/2 cup). Transfer mushrooms into a bowl and set both aside.
3. 3In the same pot, add 4 Tbsp of oil and saute the carrot and onion for about 5 minutes.
4. 4To the pot, add the reserved mushroom juice, water, sauteed mushrooms, 1 1/4 tsp salt, 1/2 tsp pepper, bouillons, Vegeta, and garlic salt. Bring to a boil and simmer over medium-low heat for 20 minutes.
5. 5Make a slurry by slowly whisking in 3/4 cup of cold water into the toasted flour. Whisk in the slurry to the simmering pot of mushrooms. Stir in the garlic and cream. Simmer for 5 minutes.
6. 6Serve!