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Mushroom Gravy

Mushroom Gravy
Mushroom Gravy
Heather Nicholds

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Mushroom Gravy

Prep Time40 minutes
Total Time40 minutes
Course: Side Dish
Servings: 4 servings
Author: Heather Nicholds

Ingredients

  • 2 cups mushrooms, sliced
  • 2 tsp olive oil, or coconut oil
  • 2 cloves fresh garlic, minced
  • 1 cup onion, chopped
  • 1 tsp dried thyme, and/or marjoram, optional
  • 1/4 cup red wine, (or vegetable broth or 2 extra Tbsp balsamic vinegar)
  • 2 Tbsp balsamic vinegar
  • 1/4 cup water, or vegetable broth
  • pinch sea salt, to taste
  • pinch black pepper
  • 1 Tbsp arrowroot powder, or kuzu (or flour)

Instructions

  • Saute the mushrooms in the oil on medium-high until they are soft and dark, about 20 minutes. You can also simmer the mushrooms in the red wine, but the flavor won’t be quite as rich.
  • Add the garlic and onions, and thyme/marjoram if you’re using it. Leave this on the heat, stirring occasionally, until the onions are translucent and slightly browned.
  • Once the vegetables are cooked, keep the heat up to deglaze the pan with red wine. Add the balsamic vinegar and water, along with a pinch of salt to bring the flavors together. Let this simmer, the longer the better.
  • Dissolve the arrowroot or kuzu (or flour) in a small amount of cool water. Stir it into your gravy, heating until it’s nearly boiling. Keep stirring occasionally until it thickens.
  • If you want a smooth gravy, puree.

Notes

Variations
- Try with white wine and rice vinegar
- Add some soy sauce or miso
Serving Ideas
*Drizzle over some mashed potatoes and/or a veggie loaf or veggie burgers
*Toss with beans and serve over a baked potato or sweet potato or cooked rice.
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Nutrition

Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 6mg | Potassium: 240mg | Fiber: 1g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 5.8mg | Calcium: 20mg | Iron: 0.7mg
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