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Oil-Free Mushroom Gravy
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
Ingredients
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1 pound of chopped portabella mushrooms
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2.5 cups of vegetable broth
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1/2 red onion
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2 cloves of garlic
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2 teaspoons of liquid amino (or soy sauce)
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1/4 cup of all-purpose flour
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2 tablespoons of fresh chopped rosemary, thyme, sage
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pepper to taste
Instructions
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Heat a large nonstick pan over medium-high heat.
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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.
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Stir in the garlic and cook for about 30 seconds (just enough to take that raw garlic edge off.)
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Now whisk in the liquid amino, all-purpose flour, and vegetable broth.
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Turn the heat up a bit and bring to a boil.
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Stir and cook until thickened up.
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Add in your fresh herbs at the last minute and some black pepper to taste.
Check out our: Homemade Seitan Recipe
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