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Creamy Rocky Mountain Mushroom Gravy

Creamy Rocky Mountain Mushroom Gravy

Creamy Rocky Mountain Mushroom Gravy

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Whether you're whipping up a vegetarian brunch or building the ultimate green bean casserole, this sauce is the bomb. Rocky Mountain Rub is the key here—black pepper, smoked salt, oregano, savory, and garlic—bringing all of the flavors that truly make mushrooms shine.

Any mushrooms will do for this creamy gravy, which is easy to make and adds a rich and savory flavor to your dishes. Our favorite pairing, however, is with a biscuit at breakfast time

Yields
4.0 servings
Prep Time Cook Time Total Time
10 min 15 min 25 min
What You'll Need
  • Knife
  • Cutting board
  • Skillet
  • Whisk 
Creamy Rocky Mountain Mushroom Gravy

Ingredients

  • 8 oz mini portobello mushrooms, cleaned and sliced
  • 2 shallots, finely chopped
  • 3 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup half and half 
  • 1 ½ teaspoons Rocky Mountain Rub 
  • 1 teaspoon Pacific Flake Sea Salt

Directions

  1. In a large skillet or saucepan, melt the butter over medium heat.
  2. Add the sliced mushrooms and shallots and sauté them together for about 5-7 minutes, or until the mushrooms and shallots have softened. 
  3. Sprinkle in the all-purpose flour over the sautéed mushrooms and shallots.
  4. Stir continuously to combine the flour with the butter and mushrooms. Cook for 1-2 minutes, be careful not to brown the mixture too much. 
  5. Slowly pour in the half and half while stirring constantly to create a smooth mixture. Continue to cook and stir until the mixture thickens, for about 3-5 minutes.
  6. Season the mushroom gravy with Rocky Mountain Rub and salt.
  7. Reduce the heat to low and let the gravy simmer for an additional 5-10 minutes to allow the flavors to meld and the gravy to thicken further. Stir occasionally to prevent sticking or burning.
  8. Serve once the mushroom gravy reaches your desired thickness and flavor, remove it from the heat. Ladle over a warm biscuit, toast, or roasted veggies. 
Creamy Rocky Mountain Mushroom Gravy

Creamy Rocky Mountain Mushroom Gravy

COOK TIME: 15.0

  • 8 oz mini portobello mushrooms, cleaned and sliced
  • 2 shallots, finely chopped
  • 3 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup half and half 
  • 1 ½ teaspoons Rocky Mountain Rub 
  • 1 teaspoon Pacific Flake Sea Salt
  1. In a large skillet or saucepan, melt the butter over medium heat.
  2. Add the sliced mushrooms and shallots and sauté them together for about 5-7 minutes, or until the mushrooms and shallots have softened. 
  3. Sprinkle in the all-purpose flour over the sautéed mushrooms and shallots.
  4. Stir continuously to combine the flour with the butter and mushrooms. Cook for 1-2 minutes, be careful not to brown the mixture too much. 
  5. Slowly pour in the half and half while stirring constantly to create a smooth mixture. Continue to cook and stir until the mixture thickens, for about 3-5 minutes.
  6. Season the mushroom gravy with Rocky Mountain Rub and salt.
  7. Reduce the heat to low and let the gravy simmer for an additional 5-10 minutes to allow the flavors to meld and the gravy to thicken further. Stir occasionally to prevent sticking or burning.
  8. Serve once the mushroom gravy reaches your desired thickness and flavor, remove it from the heat. Ladle over a warm biscuit, toast, or roasted veggies. 

Creamy Rocky Mountain Mushroom Gravy

Whether you're whipping up a vegetarian brunch or building the ultimate green bean casserole, this sauce is the bomb. Rocky Mountain Rub is the key here—black pepper, smoked salt, oregano, savory, and garlic—bringing all of the flavors that truly make mushrooms shine.

Any mushrooms will do for this creamy gravy, which is easy to make and adds a rich and savory flavor to your dishes. Our favorite pairing, however, is with a biscuit at breakfast time

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