Creamy mushroom | creamy mushroom gravy

Creamy Mushroom | Creamy Mushroom Gravy | Creamy Butter Garlic Mushroom | Creamy Mushroom Curry with Step-by-Step Pictures and Video Recipe. Check out the Creamy Mushroom Gravy recipe. If you like the video, pls SUBSCRIBE to my channel

creamy mushroom sauce

1o minutes mushroom gravy in white sauce is super easy to make and tastes delicious.  it goes well with herb rice, pulao, paratha varieties.

Which variety of mushroom should I use?

You can use any variety of your choice, wash well, and chop accordingly.

grinding tips

always grind well into a smooth mixture. If it is not ground properly, the gravy will have a grainy texture.

paneer alternative

You can use tofu for a protein-rich version, or skip the cashews and paneer and use heavy cream instead.

butter alternative

Butter gives the best taste, but you can use oil of your choice

Consistency of paneer mushroom gravy

Since we have ground paneer, cashews, and gravy that thickens over time. So, avoid cooking the gravy till it is thick. 

Ingredients

To soak and grind:

2 cashews

50 g paneer

½ cup milk

1 tablespoon mozzarella cheese

To cook:

1 tablespoon butter

2 tablespoon chopped garlic

½ cup chopped onion

8 oz mushrooms, sliced

Red chili flakes (to taste)

Coriander leaves (for garnish)

Italian seasoning (to taste)

1¼ cups milk

Salt (to taste)

Pepper powder (to taste)

How to make creamy mushroom gravy with step-by-step pictures

• Soak cashews and paneer in hot milk.

• Grind the mixture until smooth.

• Add mozzarella cheese and grind again until creamy.

• Heat butter in a pan until melted.

• Sauté garlic until it begins to change color.

• Add onions and sauté until translucent.

• Add mushrooms and red chili flakes; sauté well.

• Pour in the ground mixture, milk, salt, and pepper. Bring to a boil.

• Add coriander leaves and Italian seasoning.

• Bring to a rolling boil, then turn off the heat. The gravy will thicken over time, so avoid overcooking.

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Ingredients

To soak and grind:

• 2 cashews
• 50 g paneer
• ½ cup milk
• 1 tablespoon mozzarella cheese

To cook:

• 1 tablespoon butter
• 2 tablespoon chopped garlic
• ½ cup chopped onion
• 8 oz mushrooms sliced
• Red chili flakes to taste
• Coriander leaves for garnish
• Italian seasoning to taste
• 1¼ cups milk
• Salt to taste
• Pepper powder to taste

Instructions

• Soak cashews and paneer in hot milk.
• Grind the mixture until smooth.
• Add mozzarella cheese and grind again until creamy.
• Heat butter in a pan until melted.
• Sauté garlic until it begins to change color.
• Add onions and sauté until translucent.
• Add mushrooms and red chili flakes; sauté well.
• Pour in the ground mixture, milk, salt, and pepper. Bring to a boil.
• Add coriander leaves and Italian seasoning.
• Bring to a rolling boil, then turn off the heat. The gravy will thicken over time, so avoid overcooking.

Video

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