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Mushroom milk gravy of champignons with flour and spices

Creamy Mushroom Gravy

This mushroom gravy is out of this world — you won't be able to stop! Whenever I make mashed potatoes to go with meat or poultry, I serve this creamy mushroom sauce right alongside in a gravy boat. To my taste, mushrooms and potatoes are a perfect match, and it's the gravy that gives the whole plate its special, savory flavor. For anyone who'd like to try this wonderful combination, here's the recipe in full.

Valeria

Recipe author

Mushroom milk gravy of champignons with flour and spices

Composition / ingredients

Servings:

White mushrooms (button) (fresh)

200

Vegetable oil

Flour

Milk

Dry seasonings (seasoning blend, such as Maggi)

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 32 % 6 g

Carbohydrates 47 % 9 g

112 kcal

GI: 22 / 0 / 78

Cooking method

Cooking time: 20 min

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Start by rinsing the mushrooms well, pouring boiling water over them for a minute, then patting them dry and either chopping them very finely or grinding them in a blender. Fry the mushrooms in an oiled skillet over high heat until golden brown, then season with salt. Reduce the heat, sprinkle in the flour, and gradually pour in the milk, stirring constantly. Once the mixture is smooth and uniform, take the finished gravy off the heat. Let it cool a bit, then pour it into a gravy boat so guests can help themselves to as much as they like. Serve at the table.