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Mushroom Gravy

Holiday time means it’s gravy time!

Try this simple and delicious mushroom gravy that you can put onto roasted veggies, chicken, turkey or other meat.

I like to use it on this Quinoa Stuffed Roasted Squash recipe. This recipe would be a good choice for a “meatless Monday.”

I used rice flour to make this gluten-free. But, you can use any other flour.

Enjoy!

Stuffed squash with Mushroom gravy

Mushroom Gravy
 
Prep time
Cook time
Total time
 
Recipe type: food is medicine
Cuisine: Holistic Health Cooking
Serves: 4-6 servings
Ingredients
  • 2 tbsp. butter (can use olive oil)
  • 2 shallots, peeled and minced
  • 1 cup button or cremini mushrooms, sliced thin
  • 1 tsp. dried tarragon
  • ½ tsp. real salt
  • 1 cup veggie stock or chicken stock
  • 2-3 tbsp. brown rice flour or other flour
  • Sea salt and pepper to taste
Instructions
  1. On medium heat, sauté butter, shallots, with a pinch of sea salt for 1-2 minutes.
  2. Add mushrooms and tarragon, stock, remaining salt and cover.
  3. Cook mushrooms 5-7 minutes.
  4. In two tbsp. cold water, dissolve the flour and slowly add to the pot, stirring frequently.
  5. Cook 3-5 minutes or until gravy thickens (more flour will make the gravy thicker).
  6. Season to taste.