Here are some tips for good gravy:
- #1 Remove excess fat.
- #2 To strain or not to strain the gravy.
- #3 Heat the liquid mixture, it needs to be hot!
- #4 Thickening the gravy.
- #5 Use a whisk to mix in the (gluten-free) flour mixture.
- #6 If your gravy gets lumpy, strain it!
- #7 To add richness, (dairy-free) organic milk, cream, sour cream, or extra butter
- #8 It can be stored in refrigerator up to 3 days.
- #9 Gravy can be frozen up to 2 months. Thaw in the refrigerator and reheat.
Use mushroom gravy on:
- biscuits
- roasts
- meatloaf
- rice
- noodles
- fries (chips)
- mashed potatoes
- etc.
Makes 8 servings
2 Tbs. (30 ml) olive oil
1/3 cup (45 g) chopped organic shallot or onions
1 pound (455 g) sliced organic mushrooms, example cremini or even a mixture of mushrooms
1 1/2 tsp. (20 ml) organic tamari (is GF and DF)
2 minced organic garlic
2 Tbs. (18 g) fresh or 2 tsp. (4 g) dry: thyme leaves and rosemary
1/4 cup (30 g) (GF) flour
3 cups (7,5 dl) organic vegetable broth
black pepper
1. Heat the oil over medium heat.
2. Add the shallot/onion and cook until soft, about 4 minutes, stir.
3. Add the mushrooms and cook until soft, stir, about 8-10 minutes.
4. Stir in the tamari, garlic, thyme and rosemary.
5. Sprinkle the flour over the mushrooms, then stir for a minute.
6. Add the broth and simmer until it thickens, about 20 minute.
7. Season with black pepper to taste.
