Description

An umami-rich gravy laced with crumbled sausage and sauteed mushrooms, perfect for serving over mashed potatoes at dinner or smothering your favorite biscuits for breakfast.

Ingredients

Scale

1/2 lb. Italian sausage, crumbled (I used a lean turkey sausage)
1 Tablespoon butter
2 shallots, peeled & chopped
3 – 4 cloves garlic, peeled & chopped
8 oz. (about 230 g) baby bella mushrooms, cleaned & chopped
1/4 cup white wine
1 cup broth (chicken, veggie or beef – I used chicken to go with the turkey sausage I used)
1 teaspoon Trader Joe’s Umami Mushroom seasoning (or bacon mushroom salt – recipe here)
1/2 teaspoon Italian seasoning, crushed
A sprig of fresh thyme (optional)
Ground white (or black) pepper, to taste
If needed: a bit of Better than Bouillon, chicken or beef flavor
1 Tablespoon cornstarch, dissolved in a couple Tablespoons of water

Instructions

In a medium saucepan over medium heat, cook the sausage, breaking it into little bits as it cooks. Remove the sausage from the pan and drain off any excess fat. If the sausage is really fatty, put it on a clean towel or paper towels to absorb the extra fat.
In the same pan back on medium heat, add the butter and let it melt, then the shallots and cook briefly until soft and translucent. Add the garlic and mushrooms, stir, then cover and cook for several minutes until the mushrooms have reduced and released their juices.
Stir in the wine, broth and seasonings. Cover and cook a few minutes more. Taste and adjust seasonings or add a bit of bouillon if needed. Slowly stir in the cornstarch mixture and cook and stir until thickened. Enjoy!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.