Description
This Potatoes with Mushroom Gravy recipe brings together buttery-soft potatoes and a creamy, umami-rich mushroom gravy for the ultimate comfort meal. Perfect for weeknights or festive dinners, it’s a warm, hearty dish that’s vegetarian-friendly and packed with flavor.
Ingredients
1.5 pounds Yukon Gold potatoes
2 tablespoons butter
8 ounces cremini or button mushrooms, sliced
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups vegetable broth, warmed
1/3 cup heavy cream (or plant-based alternative)
2 tablespoons fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Instructions
1. Wash and cut potatoes into large chunks. Place them in a pot, cover with salted cold water, and bring to a boil. Simmer for 12–15 minutes or until fork-tender. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 8–10 minutes until browned.
3. Stir in chopped onions and cook for 3–4 minutes until softened. Add garlic and cook for another minute.
4. Sprinkle flour over the mushrooms and stir well. Cook for 1–2 minutes to eliminate raw flour taste.
5. Gradually whisk in the warm vegetable broth, ensuring no lumps form. Simmer for 5–7 minutes until thickened.
6. Add cream and parsley. Season with salt and pepper to taste.
7. Place cooked potatoes on plates and ladle the mushroom gravy on top. Serve hot, garnished with extra parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg