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Mushroom Sour Cream Gravy

My grandma made this gravy every Thanksgiving to drizzle over sliced turkey and stuffing. When I have leftover turkey and mushroom gravy, I chop the turkey into small pieces and add it to the gravy. I serve it over a piece of bread, open-face style. —Joy Mellwig, Naples, Florida
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    about 4-1/2 cups


  • 1 pound small fresh mushrooms, thinly sliced
  • 6 tablespoons butter, divided
  • 1 large onion, finely chopped
  • 2 celery ribs, chopped
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 cups water
  • 1/2 cup sour cream


  • In a large cast-iron or other heavy skillet, saute mushrooms in 3 tablespoons butter in batches; set aside. In the same pan, saute onion and celery in 1 tablespoon butter. Add the flour, salt, pepper and remaining butter; cook and stir until smooth.
  • Gradually add water. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in mushrooms and heat through. Remove from heat; stir in sour cream.
Nutrition Facts
1/4 cup: 66 calories, 5g fat (3g saturated fat), 12mg cholesterol, 136mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein.

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  • Sally
    Mar 29, 2020

    This is nice but the flour still tasted raw after I was done making this gravy. I suggest and will toast the flour before making it next time. Also, seemed to be lacking and both my husband and I thought that red wine (dry) and Worchestershire sauce would help. So, I added probably a half tablesp. of sauce and about a quarter cup of red wine. I also added some more salt to our taste. After those additions, it was much improved.

  • cast_iron_king
    Jan 2, 2018

    Great recipe! The sour cream adds a slight tang that is perfect with poultry! I did cut the recipe in half and serve it with roasted chicken. In the future I will try it with beef, substituting beef stock for the water.