Mushroom Cream Gravy


*This recipe uses a seasoning blend found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasoning for your pantry! 
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Ingredients
3 tablespoons butter, divided
2 cups sliced mushrooms
2 cups water
2/3 cups Basic White Sauce Blend*
3 tablespoons My Favorite Roast Seasoning Blend*
1/2 cup heavy cream (optional)

Directions
  1. Melt 1 tablespoon of butter in a skillet over medium high heat.  Add the mushrooms and saute until tender. 
  2. Add the water, remaining 2 tablespoons butter, white sauce blend and roast seasoning blend.  Whisk ingredients to blend and smooth out any clumps.  Bring to a simmer and stir until it has thickened. 
  3. Remove from heat and stir in the heavy cream as desired.  
Serve warm.  

Great over steaks, hamburger patties, chicken, potatoes, rice and noodles.
Line up your ingredients by the stove top so you can work quickly.  I like to put the 2 tablespoons of butter into the measuring cup filled with the prescribed amount of water so I can just pour it all in at one time.  

I suggest using a larger skillet than I did...even if it is in the sink needing to be washed {ahem}

Golden and ready for the additional ingredients

Like I said above...use a larger skillet so you have plenty of room to whisk the gravy without making a mess!

Stir in the cream...it's ready to serve (omitting the cream is no big deal.  The flavor is fabulous without it...but adding it makes your gravy creamier)




This particular night we served our gravy over a hamburger patty. YUM!  
There were only 3 of us for this meal, 
so the leftover gravy went in the fridge and was reheated later as gravy for potatoes.  







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