Mushroom Gravy

Prep Time: 40

Total Time: 40

Servings: servings

Course: Side Dish

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.

Nutrition