This is a nice sauce over turkey, meals, or vegetables.
1 Tbs. (15 ml) (dairy-free) butter
1 Tbs. (15 ml) (dairy-free) butter
4 cups (240 g) sliced organic mushrooms
2 chopped organic shallots
2 minced organic garlic cloves
1/2 cup (120 ml) dry white wine
2 Tbs. (30 g) cornstarch
1 1/2 cups (360 ml) organic vegetable or chicken broth
1 Tbs. (15 g) fresh thyme or 1 tsp. (5 g) of dry thyme
some black pepper
1 1/2 cups (195 g) fresh or frozen organic cranberries
1. In a saucepan over medium heat, met the butter.
2. Add the mushrooms, shallots, garlic, and cook about 5 minutes.
3. Add the wine, raise heat to medium-high, and boil until liquid has reduced by half, about 3 minutes.
4. In a small bowl, whisk cornstarch, 1 Tbs. (15 g) at a time, into 1/2 cup (120 ml) of broth.
5. Add remaining broth, thyme, and pepper to the gravy pan.
6. return to a boil and then stir in the cornstarch mixture and. cranberries.
7. Simmer until thickened, about 6-8 minutes.
