• 1 pkg. (1 1/2 lbs.) Cream Sauce/Biscuit Gravy Mix
  • Beef Base (Use the appropriate amount for a rich broth for 1 gallon recipe)
  • 2 cups Sour Cream
  • 2 – 4 cups Mushrooms (You may also try the variety mushrooms such as portabella, enoke, oyster, etc., start with 4 quarts if using fresh mushrooms)
  • 1 Tablespoon Chopped Parsley
  • 1/2 Tablespoon Chopped Leaf Basil
  • 1/4 – 1/2 Tablespoon Kitchen Bouquet (optional)
  • 1/4 – 1/2 teaspoon Grated or ground Nutmeg


  • Place 1 gallon of water and the appropriate quantity of beef base into a stock pot. Bring up to a boil.
  • Prepare mushrooms. Fresh mushrooms should be sautéed or steamed before placing in the sauce.
  • Using a wire whip, blend the package of Cream Sauce/Biscuit Gravy Mix with 1 quart of cold water. Stir until smooth.
  • When the water is at a rolling boil, combine the mix slurry with the boiling water. Stir until smooth. Reduce the heat and bring back up to a simmer. Stir frequently. Add the Kitchen Bouquet if desired. Stir in mushrooms.
  • Add the spices. Stir and let sit for a minute. Add the sour cream. Stir gently to incorporate.
  • Makes approximately 1 1/2 gallons.


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