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Mushroom Sour Cream Gravy

 Mushroom Sour Cream Gravy
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
36 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • 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.
  • 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.