Ah... the holidays, What is a great way to celebrate the holidays than getting fat with the ones that you love? Well, put your mind at ease with this recipe for Oil-free mushroom gravy! The mixture of portobello mushrooms and holiday spices will make anybody say goodbye to summer and say hello to FALL!
Prep Time: 10 mins
Cook Time: 30 mins
Total cook time: 40 mins
Serves: 8-10 hungry people
1 pound of chopped portabella mushrooms
2.5 cups of vegetable broth
1/2 red onion
2 cloves of garlic
2 teaspoons of liquid amino (or soy sauce)
1/4 cup of all-purpose flour
2 tablespoons of fresh chopped rosemary, thyme, sage
pepper to taste
Heat a large nonstick pan over medium-high heat.
Add the onions and cook until they start to become translucent 3-5 minutes. Add in the mushrooms and cook until they have released their moisture and begin to brown.
Stir in the garlic and cook for about 30 seconds (just enough to take that raw garlic edge off.)
Now whisk in the liquid amino, all-purpose flour, and vegetable broth.
Turn the heat up a bit and bring to a boil.
Stir and cook until thickened up.
Add in your fresh herbs at the last minute and some black pepper to taste.