Mushroom White Wine Gravy

Deliciously fragrant sauce that can be paired with a variety of dishes such as a light pasta, mashed potatoes or served over a delicate fish.


9/7/20231 min read

Prep Time: 5 min
Cook Time: 15-20 minutes
Total: 25 mins


¼ lbs shiitake mushrooms or ½ oz dried shiitake mushrooms

1 small onion

2 garlic cloves

1.5 cup mushroom stock or cooking stock of choice

1 cup white wine

4 Tbsp butter

3 Tbsp flour

1 Tbsp olive oil

  1. Gather ingredients, and warm a 4 qt saucepan to medium-low heat.

  2. Slice the mushrooms into small pieces, dice the onion, and mince the garlic. If using dried mushrooms, please see notes.

  3. Add 1 Tbsp butter and 1 Tbsp olive oil to the saucepan and add the diced onion. Cook until translucent, about 2 minutes, then add the mushrooms and turn up the heat to medium high. Cook until the edges start to brown and become crispy.

  4. Reduce the heat to medium low and toss in the garlic. Stir to combine for 30 seconds, allowing it to become aromatic. Add the remaining 3 Tbsp butter. Once melted, add 3 Tbsp flour and mix until the mushrooms are fully coated in the roux.

  5. Pour in 1 cup of white wine and let it reduce, slowly add your broth of choice stirring constantly. Add salt and pepper to taste.


Dried Mushroom Preparation:

Rehydrate dried mushrooms by submerging them in 1-2 cups of water (enough to cover) for about 20 minutes. Strain out the mushrooms, reserving the leftover mushroom broth for later. Pat down mushrooms with a clean towel to absorb excess water.