Thursday’s Side Dish: Cream of Mushroom Gravy

A simple shortcut for a mealtime accessory

Nothing makes a dinner of baked chicken or grilled pork chops more satisfying (or sleep-inducing) than adding gravy to the meal — especially when feeding a whole family. A can of cream of mushroom soup goes a long way with baking pan drippings or fry-pan drippings after cooking poultry or meat. The creamy consistency of this canned soup along with the yummy mushroom flavors work well together. Here’s an easy mushroom gravy recipe:

What you will need:

1 wooden spoon
1 small yellow onion, diced
1 medium sized saucepan
2-3 tablespoons fat drippings
1 garlic clove, minced
1 (10.5 oz) can condensed cream of mushroom soup
Up to an equal (10.5 oz) amount of water or milk (it all depends on how thick you like your gravy)
Pinch of salt and pepper

Cooking and Directions:

Heat up drippings over medium heat for 2-3 minutes. Add yellow onion and minced garlic clove. Let the onion and garlic sautee until onion turns translucent. Add salt and pepper to taste. Stir well. Next, add cream of mushroom soup and then slowly mix in desired amount of water or milk. Stir well. Let gravy simmer for a few minutes before removing from heat. Serve hot or warm.

Helpful Hint: Add sliced fresh mushrooms to this recipe for chunkier gravy. Just throw slices in after onion and garlic.