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Mushroom Sour Cream Gravy Recipe
Mushroom Sour Cream Gravy Recipe photo by Taste of Home

Mushroom Sour Cream Gravy Recipe

Publisher Photo
My grandma made this gravy every Thanksgiving to drizzle over sliced turkey and stuffing. When I have leftover turkey and mushroom gravy, I chop the turkey into small pieces and add it to the gravy. I serve it over a piece of bread, open-face style. —Joy Mellwig, Naples, Florida
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 36 servings

Ingredients

  • 1 pound small fresh mushrooms, thinly sliced
  • 6 tablespoons butter, divided
  • 1 large onion, finely chopped
  • 2 celery ribs, chopped
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 cups water
  • 1/2 cup sour cream

Directions

  1. In a large skillet, saute mushrooms in 3 tablespoons butter in batches; set aside. In the same pan, saute onion and celery in 1 tablespoon butter. Add the flour, salt, pepper and remaining butter; cook and stir until smooth.
  2. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushrooms and heat through. Remove from the heat; stir in sour cream. Yield: about 4-1/2 cups.
Originally published as Mushroom Sour Cream Gravy in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p100

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