Great mushroom gravy without the all the salt and "taste" of canned gravy, plus this is dairy free!
Makes 2 cups (500 ml)
1 1/2 tsp. (7 ml) oliver oil
1 chopped organic onion
1 minced garlic cloves
3 cups (750 ml) sliced organic mushrooms
1 tsp. (5 ml) rosemary
2 Tbs. + 1 1/2 tsp. (35 ml) flour (or gluten free flour)
1 1/4 cups (300 ml) organic vegetable broth
2 Tbs. (30 ml) (gluten free) tamari or liquid amino to taste
1. Sauté the onions in the oil in a skillet or pan over medium heat, about 3-4 minutes.
2. Add the sliced mushrooms and rosemary, about 8-10 minutes, until most of the water is cooked off.
3. Stir in the flour.
4. Add the broth and tamarin gradually, stir quickly so there is no clumps of flour.
5. Bring to a simmer and cook about 5 minutes.
6. When the gravy thicken, remove from the heat.
7. Serve over favor foods.
NOTE: If the gravy is too thick, add a little broth; if it is too thin, add more flour.
