How to Make Mushroom Gravy

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The consumption of mushrooms is very ancient, although until just over four centuries ago they were not cultivated, but only harvested in forests. Already in ancient Greece, its gastronomic properties were known and different species of mushrooms were collected. It was not until the seventeenth century that its cultivation began in France. In recent years its production has experienced a real boom that allows us to have fresh mushrooms at our disposal all year round.

Most of the mushrooms appear at the end of the summer, but as autumn approaches they increase in quality, variety, and quantity, especially if the season is rich in rains and the frosts do not come early. Since there are some very toxic and even deadly species, it is recommended that if you go out to look for mushrooms you have deep knowledge of the subject. And if not we can always go to the market and buy them enjoying all its benefits without taking risks. The best-known varieties are the chanterelles, the mushrooms (wild, portobello, or cultivated), the tickets, the chanterelles, the senderuelas, or the morel.

Cleaning mushrooms, whether wild or cultivated, is not an easy task. First, we must cut the bottom of the feet; It is not advisable to wash them under the tap, it is better to clean them with a damp cloth or with a brush, thus preventing them from losing their aroma. It is advisable not to cut them until they are going to be prepared, and never leave them to soak. Once clean, they keep for several days in the fridge wrapped with a damp cloth.

Nutritional properties of mushrooms 

Mushrooms are aromatic and low in calories, which is why they are ideal for adding aroma and flavor to all kinds of dishes. You can combine them with rice, vegetables, pasta, fish, meat, eggs, or potatoes. They have about 20 calories per 100 grams, small amounts of fiber, vitamin C, vitamin D, vitamin B6, folic acid, magnesium, iron, manganese, phosphorus, and selenium.

Mushrooms have ergothioneine, a natural amino acid with antioxidant power that helps the proper functioning of our body. They also have beta-glucans molecules present in many mushrooms that have a beneficial action to stimulate the immune system.

Mushroom sauce recipe

Being such a popular mushroom there are many versions of mushroom sauce, we prepare an easy one to make and that comes out delicious. You can make this same sauce substituting the mushrooms for thistle mushrooms, boletus, or chanterelles if they are in season.


• 300 gr of mushrooms
• 3 tablespoons olive oil
• 1 fresh onion or a French shallot
• 1 clove garlic
• 125 ml of cream for cooking
• 100 ml white wine
• Black pepper
• Half a glass of meat broth
• Some chopped parsley
• A little bit of salt
• Optional a splash of brandy



• Wash and cut the mushrooms to avoid grit. In order not to let them soak ( since they lose aroma and texture like mushrooms), they are slightly wet and with the help of a damp brush, we wash them one by one. Then immerse a few moments in water and drain immediately. Dry with a cloth.
• Cut two cm from the foot of the mushroom, what is more in contact with the earth and we take advantage of the rest. We cut everything into sheets.
• Finely cut the onion and garlic.  Put olive oil in a pan, add the onion and let it soften, add the garlic. Cook 1 minute. Now we add the mushrooms and the white wine. Cook over high heat without stopping moving for about 6 minutes or more. The key is to see that the liquid evaporates, we add a little pepper.
• Put on the fire again and add half a glass of meat broth and the chopped parsley. On the fire for about five minutes, here if you want an extra aroma to add a splash of brandy.
• When it has rested, separate a few mushrooms, and the rest of the contents of the pan we will put in a container to be beaten with the mixer. Beat for a minute or so until you get a creamy sauce.
• When serving you can put it in a sauceboat with the mushrooms that we had reserved on top. Or directly on a plate of pasta or meat adding the mushrooms that we had reserved for garnish.

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