Mushroom Gravy (gluten free options)

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Elevate your gravy with sautéed mushrooms and onions.

Yield: about 3 cups

Ingredients

  • ½ medium onion, diced
  • 2 cups (140 g/5 oz) mushrooms, chopped
  • 2 cups water, divided
  • 3 Tbsp wheat flour (see notes for gluten free options)
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp nutritional yeast
  • ¼ tsp sage
  • ½ tsp dried thyme
  • 1 tsp Kitchen Bouquet*, optional
  • 2 Tbsp tahini*, optional

Instructions

  1. In a medium pan, cook the onions and mushrooms until tender.
  2. Set aside about ¼ cup of the water to mix with the flour to make a slurry then add the remainder of the water, soy sauce, nutritional yeast, sage, thyme . Mix well and bring mixture to boil. 
  3. Making a slurry with flour and water. Add enough water to the flour so the mixture is pourable. Mix well to remove all lumps.
  4. Add flour slurry to simmering mushroom. Stir constantly while mixture comes to boil and thickens. 

Notes

Kitchen Bouquet will add a rich brown color to the gravy.

Tahini will add richness.

For gluten free:

  • Substitute wheat flour with equal amount of rice flour.
  • Substitute with mashed potatoes. As a guideline use 1/3 cup (3oz) mashed potatoes for every cup of broth. For a smooth gravy, add potatoes and broth to blender then pour gravy into a pan. Bring gravy to boil.