Mushroom Gravy
This insanely delicious gravy with chunks of sliced (or diced) mushrooms is great slathered on anything, especially my Plant-based Turkey Roast!
Ingredients
Setup
- 1 shallot, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon coconut aminos
- 1 garlic clove, minced
- 1 tablespoons fresh thyme leaves (1/2 tablespoon dried)
- 1 tablespoon chopped fresh rosemary (1/2 tablespoon dried)
- 1/4 cup whole wheat or all-purpose flour
- 1.5 cups vegetable broth
- Sea salt and freshly ground black pepper
Directions
- Heat a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes, adding a tablespoon of water at a time to deglaze.
- Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the coconut aminos, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
- Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.
Serves 4
__________________________________
Do you know about our STREAMING PLUS membership?
Our membership is built like a streaming service - you get a full library of plant-based cooking classes to watch whenever you want. PLUS, you gain access to upcoming interactive virtual cooking classes and a monthly accountability group call.
As a member you get:
- Complete library of all past virtual classes - stream them whenever you’d like!
- Free access to upcoming virtual classes
- Library of easy and quick recipes: 100 and growing
- Access to private Facebook group
- Monthly accountability check-in and support group Zoom call with Caryn
- Quarterly “Ask the Doc” call with Dr. Jim Loomis, our Medical Director
- 20% off all virtual multi-week programming
- A community of support
To learn more, please visit us here.
