Creamy Mushroom Gravy
Creamy Mushroom Gravy
Rich and creamy mushroom gravy, packed full of flavour but with a fraction of the fat? Yes please. This simple gravy is perfect to serve with pork chops, steak or alongside a traditional schnitty for a pub-style meal with a healthy twist.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 500g mushrooms, thickly sliced
- 2 cloves garlic, crushed
- 2 tbsp fresh thyme leaves
- ¼ cup fresh parsley, chopped
- Salt & pepper
- ½ cup chicken stock
- ¾ cup light cooking cream
Method
- Heat the butter and oil in a skillet and cook the mushrooms until they are browned and crispy.
- Add the garlic, herbs and chicken stock and deglaze the pan, scraping all the good stuff from the bottom of the pan.
- Add the cream and simmer until the sauce starts to thicken.
- Note: This sauce will keep in a covered container in the fridge for up to 4 days.
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