Creamy mushroom gravy

Creamy mushroom gravy


8 oz. mushrooms, cleaned and thinly sliced (I used a food processor with a slicing blade)
1 medium onion, peeled and sliced in half, then sliced very thin (again, used food processor) 
4 cloves garlic, peeled and minced fine
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups water
1 14.5 oz. can of great northern beans with liquid
salt and pepper to taste (optional)
2-4 tsp. corn/tapioca starch and 1/8 cup water.  Make into a slurry (used to thicken)

In a large saute pan, saute the onions, garlic, and mushrooms over medium heat.  
You will saute until brown and all the liquid has all gone out.  Add the seasoning and water and mix well.
Take the can of beans with its liquid, and blend in a blender until smooth.  Add to the mushroom gravy mix.  
Check the seasoning.
Turn the heat up just a bit, and bring to a simmer.  Add the slurry, and allow to cook for 1 minute.  Add more if you want it thicker.  
Serve over anything that you would like gravy on.  


  1. HOw do you cook your rice? Looks really good!

  2. What are the 2 cups of water in the recipe for? I can't tell where they are used.

    1. That is the liquid for the gravy. You could also use veggie broth. :)

  3. Oh mushrooms are my favourite! i always add them in my curry and it gives the perfect taste to it. i will definately try this recipe out.

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