Mushroom Gravy Recipe
Our mushroom gravy recipe is a favorite of ours for Thanksgiving. It's made with mushrooms, onion, garlic, vegetable broth, a little red wine, and olive oil.
Prep 25 minutes
Cook 30 minutes
Total 55 minutes
Fat 7
Carbs 7
Protein 1
Yield 8
Ingredients
- 1/4 cup olive oil
- 4 cups sliced assorted mushrooms bella, crimini, portabella, button, etc.
- 1/2 medium white onion minced
- 1/2 small shallot minced
- 4 cloves garlic mashed and minced
- 1/2 cup red wine
- 5 cups vegetable broth
- 1/4 teaspoon salt separated
- 1/8 teaspoon pepper
- herb bundle of rosemary thyme, and sage
- 1.5 tablespoons tapioca flour
Instructions
- Heat a large dutch oven over medium/high heat and add olive oil.
- When the olive oil is fragrant, add the mushrooms and a 1/8 teaspoon of salt to the pot and turn heat down to medium heat.
- Let the mushrooms cook for 7-9 minutes in order to sweat out their liquid, stirring occasionally.
- Next, add white onion, shallot and garlic to the pot and let saute for 3-4 minutes.
- After cooking the vegetables down, deglaze the pot with red wine and add vegetable broth, salt, pepper, and herb bundle to the pot.
- Mix, and turn heat to high and bring to a boil.
- Once boiling, turn heat down to low and let simmer for 30 minutes, uncovered.
- Once the mushroom gravy has reduced after 30 minutes, remove herb bundle and discard.
- Then, add the tapioca flour to the gravy by slowly sprinkling into the pot while whisking consistently.
- Once thickened, remove from heat and serve over vegetables or any protein.
Tips & Notes
- To elevate this recipe even more (and if you're a meat-eater), feel free to replace one cup of the vegetable broth with 1 cup of turkey drippings.
Nutrition Facts
Calories: 96kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Fiber: 1g | Sugar: 2g