Elevated Biscuits and Gravy with Italian Sausage and Mushrooms

Home » Elevated Biscuits and Gravy with Italian Sausage and Mushrooms

The article “Haute Biscuits and Gravy with Pepperoni and Mushrooms” first appeared on The Stay At Home Chef March 22, 2013.

Biscuits and gravy…it’s the ugly comfort food that warms your soul and makes everything good in the world. I love making biscuits and gravy with a little flair. The Italian sausage provides a level of lift and flavor to the gravy. I also often add roasted mushrooms to the pan because I love mushrooms so much. Mushrooms are optional though, which I and a sister who hates mushrooms are well aware of. Either way, it’s a delicious twist on an old-time favorite comfort food.

Gravy with sausage slices, topped with homemade biscuits and garnished with parsley

production time: <30 minutes
supply: 4

raw material

1 large Italian sausage (about 1/3 pound)
8 oz mushrooms, sliced
2 tbsp butter
1/4 cup flour
2 cups of milk
salt and pepper to taste
8 cookies


1. Put the Italian sausage in a small frying pan and cook on medium-high heat for 7-8 minutes per side. Slice and cut into bite-sized pieces.

2. In a large or medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Pan roasted mushrooms. Since they are sliced, it only takes 3-4 minutes. Remove from pan and set aside.

3. In a mushroom pot, melt 2 tablespoons of butter over medium heat. Stir in the flour to form a nice golden paste. Slowly pour in the milk, stirring it into a buttery paste. Increase heat to medium-high and bring to a boil. The sauce will thicken. When thickened, remove from heat and add mushrooms and sausage. Season with salt and pepper.

4. Serve on freshly baked cookies.

This recipe makes the most basic “cream”. Yes, it is true. There is absolutely no need to buy those canned cream of mushrooms or cream of chicken soup. Making your own “cream” is so much more delicious and easy to make.

Basic instructions:

1. Melt fat (usually butter) in a medium saucepan.

2. Add any added vegetables (such as mushrooms, celery, or broccoli) and cook through.

3. Add the flour so that it clings to the grease in the recipe and there is no white powder floating around.

4. Add liquid (usually milk) and heat until thickened.

Basic “cream”: 2 TB butter, 1/4 cup flour, 2 cups milk

For the cream of chicken: 2 TB butter, 1/4 cup flour, 1 cup milk, 1 cup chicken stock

Mushroom Cream: 4 oz mushrooms, chopped, 2 TB butter, 1/4 cup flour, 2 cups milk

Cream of Celery: 3 celery stalks, chopped

Broccoli Cream: 2 cups broccoli florets, chopped