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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 115.4
  • Total Fat: 7.1 g
  • Cholesterol: 1.9 mg
  • Sodium: 40.4 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.8 g

View full nutritional breakdown of Mushroom 'Sausage' Gravy calories by ingredient
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Mushroom 'Sausage' Gravy

Submitted by: CHEF_MEG
Mushroom 'Sausage' Gravy

Introduction

Growing up in the South, sausage gravy was a staple on our breakfast table, so I wanted to create a healthier version--with a secret ingredient. Growing up in the South, sausage gravy was a staple on our breakfast table, so I wanted to create a healthier version--with a secret ingredient.
Number of Servings: 4

Ingredients

    2 tablespoons olive oil
    1/4 large onion, chopped
    2 cups (about 8 ounces) mushrooms, chopped*
    2 tablespoons white whole wheat flour
    1/2 teaspoon dried thyme
    1/4 teaspoon red pepper flakes
    1/4 teaspoon black pepper
    1/4 teaspoon dried sage
    1 1/2 cups skim milk


    * Use baby bella or white button mushrooms.

Tips

My version of Buttermilk Biscuits and Sausage Gravy has about 1/2 the fat and less than 10% of the sodium of a restaurant version of biscuits and gravy!

Psst... if you really miss the sausage, you can use half sausage, half mushrooms and you'll still save on fat and calories.


Directions

Heat the olive oil in a saute pan. Add the onions and turn the heat to medium-high. After 2 minutes, add the mushrooms, stirring well. Once the mushrooms are dark brown in color, 3-4 minutes later, add the flour and stir constantly for one minute. Add the spices, then slowly pour in the milk. Stir until a smooth sauce forms, then simmer for an additional 5 minutes.

Serving Size: Makes 2 cups, 1/2 cup per serving.






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Member Ratings For This Recipe

  • STEELERQT


    36 of 72 people found this review helpful
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    I am so disappointed. I was so excited to see a recipe for a healthy version sausage gravy but this is not sausage gravy, there is no sausage in the recipe or even anything resembling sausage. You can't call it sausage gravy when there is no sausage in the recipe, its more like vegetarian gravy. - 9/13/12

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  • LADEEJ


    34 of 37 people found this review helpful
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    I so enjoy reading comments about a gravy not being as advertised when the sausage is in quotes - most of us understand that when it's written "sausage" that its faux. . . .anyway, thanks for the LOL moments!
    - 11/18/12

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  • BUNNYSCORP54


    25 of 25 people found this review helpful
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    couldn't you also use the "vegetarian" crumbles? I find they taste and have the texture of regular sausage or hamburger. My husband can't tell the difference. - 4/17/12

    Reply from CHEF_MEG (6/4/12)
    Yes, you could use veggie crumbles.


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  • BOBBIC510


    21 of 22 people found this review helpful
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    I modified this using turkey sausage and unsweetened almond milk; no sage at all. It was yummy! - 9/23/12

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  • BONIFIANT


    18 of 18 people found this review helpful
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    I tried this recipe and my husband couldn't tell that he wasn't eating sausage. Because I am a bit of a biscuit snob and haven't had a chance to try Chef Meg's Buttermilk Biscuits, I served it over multigrain and flax sandwich thins. Very tasty. - 6/14/12

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  • INBLACK


    17 of 20 people found this review helpful
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    Can't rate this yet, but I love the substitution esp/ w/ mushroom. I laughed when I read the complaints because it wasn't a month ago you posted a peanut butter cookie recipe and people here complained it used actual peanut butter and sugar.
    I pick and choose, but your recipes have improved my lif - 9/13/12

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  • I_AM_EEVIE


    11 of 29 people found this review helpful
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    I looked at the picture when the recipe hit my inbox and thought "Yippe! A low calorie 'sausage' gravy!!" To my surprise the picture, once again, does not reflect the ingredients of the recipe. If there is no sausage in the recipe, why show a picture of all sausage gravy? Another recipe gone. - 9/13/12

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  • NANCYHOME247

    Bad
    10 of 35 people found this review helpful
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    There's no truth calling this recipe "Sausage Gravy" with no sausage added. Very misleading--especially if that sausage was supposed to be the protein source. It is mushroom/white sauce, nothing more or less. Better to use heart-healthy or vegan sausage substitute, and retain some integrity. - 9/13/12

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  • BBUMPHREY

    Good
    10 of 10 people found this review helpful
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    Texture was good, but the sage flavoring was a little overwhelming. I think the "base" was nice and might use this recipe again, but use ground chuck or vegetarian crumbles as someone stated. It paired nicely with the biscuits recipe and made nice "comfort food" for my father on a low sodium diet. - 5/26/12

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  • GATRAVELER


    8 of 8 people found this review helpful
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    Looks very interesting. I am looking forward to tweaking it to my personal taste and dietary preferences. Like another posterer, I am amazed by the people who don't understand that when the word "sausage" is in quotation marks that signals there is something different, i.e., there is no sausage! - 1/6/13

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  • BARBWMS


    7 of 8 people found this review helpful
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    In the freezer compartment of most supermarkets there is a Jimmy Dean product of pre-cooked TURKEY sausage crumbles that is much lower in fat and has a decent flavor for recipes like this. It has 80 calories for 2/3 cup and 560 mg of sodium, so I only use a little.. but it's flavorful. - 1/12/13

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  • NANCYSINATRA

    Good
    7 of 7 people found this review helpful
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    was OK. Didn't care for the sage in it. - 5/15/12

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  • PATRICIAANN46

    Incredible!
    5 of 5 people found this review helpful
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    My husband gives this a big "Thumbs Up"!!!!! - 9/13/12

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  • VETTERMOMMY2U2

    Bad
    5 of 11 people found this review helpful
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    watery and bland - 9/5/12

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  • FIREFLY036


    5 of 9 people found this review helpful
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    what about turkey sausage? anyone try that? - 6/4/12

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  • DMSGLASS


    3 of 3 people found this review helpful
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    This sounds really good, but I would have to find something else to serve it over other than biscuits. Plus, I would have to use gluten-free flour (not a problem!) as my husband has celiac disease. Perhaps I'll try this for breakfast this weekend. Could be pretty tasty over home fries! - 9/13/12

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  • SUGARSMOM2


    2 of 2 people found this review helpful
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    love this . mushrooms make it better . - 1/18/13

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  • KMARIE0485

    O.K.
    2 of 4 people found this review helpful
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    I love mushrooms but I don't think it goes in this. When I make biscuits and gravy, I use some turkey or chicken sausage and that cuts the calories and fat by quite a bit. Also, I occasionally swap out the biscuit for a multigrain English muffin. Cuts the calories by a lot! :) - 11/12/12

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  • BRO1NCOS

    Good
    2 of 2 people found this review helpful
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    Not quite the same as sausage gravy, but for the 3-4 times a year that I crave biscuits and gravy it will be a better substitute. - 9/30/12

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  • LECATES


    2 of 18 people found this review helpful
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    Yes, I was disappointed , too----to call it sausage gravy and not have sausage in it is in very bad Taste! - 9/13/12

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  • RUTHEY01


    2 of 3 people found this review helpful
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    I'm making this for dinner. I'll be adding "Gimme Lean Sausage Style" and the mushrooms (we love biscuits and gravy and that will make enough for leftovers for a quick breakfast in the morning too). I am also going to use hemp milk to make it vegan. - 9/13/12

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  • ELLEKTRA

    Incredible!
    1 of 1 people found this review helpful
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    It takes all kinds....I think this gravy was amazing, thanks Meg - 4/24/13

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  • WALKZWDOGZ


    1 of 1 people found this review helpful
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    Crumble Morning Star sausage patties into the "sausage" gravy. I've done that into a white sauce for quite decent meatless sausage gravy.
    I think I'll stick with that over mushrooms & sage. - 1/29/13

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  • FAYEBORR


    1 of 2 people found this review helpful
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    Sounds yummy! - 10/25/12

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  • MUSOLF6

    Very Good
    1 of 1 people found this review helpful
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    Had to tweak the spices a little bit for our taste. Added a little creole spice. - 4/28/12

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