Ingredients
2 Cups Portabello and Shiitake mushrooms, finely diced (other mushrooms work great too)
1 Cup finely diced brown or sweet onions or half shallots and onions to equal a cup.
1/2 Cup Olive oil, cold pressed organic
1 1/2–2 Cups Warmed No-Chicken Broth
1 Tbsp. Mellow White Miso
1 Tbsp. Wheat Free Tamari
1 tsp. Celtic Sea Salt
2 Tsp. Fresh thyme leaves or 1 tsp. dried (rub dried thyme in palms of hand to release flavor) You can also add other herbs: 1 tsp. minced parsley and or 1/2 tsp. rosemary
1 minced garlic clove, (optional)
Fresh ground pepper to taste (I like lots!)
1/4 Cup gluten free flour (We used Artisan Flour, Cup 4 Cup, Cassava* or Arrowroot*)
Instructions
- Saute onions, garlic, and mushrooms in the olive oil until softened.
- Warm the broth in a small pot, and keep warm until ready to use.
- Making the “roux”: Slowly sprinkle in flour, whisking continuously until all the flour is incorporated. It can look like a paste, but don’t worry.
- Continue whisking and slowly add the warm broth a ladle at a time until all the broth is in the gravy. The gravy will smooth out as you whisk.
- Once the broth and the “roux” are well incorporated, continue to whisk until the gravy has thickened. You may not use all the broth.
- Troubleshooting: If sauce is too think, add a little more broth to thin. If sauce is too thin, sprinkle in a tablespoon of flour at a time. But stir and let simmer a little before adding another tablespoon.
- Gravy is done when it sticks to back of the spoon. Serve warm.
- Gravy can be made 3 days in advance. Keep refrigerated or freeze leftovers.
Notes
Paleo Options: Arrowroot or Cassava Root flours are grain free options.
Other variations: Add 1/4 Cup Dry white wine, dry sherry, or Masala Wine and reduce Broth by 1/4 Cup.
- Prep Time: 15
- Cook Time: 15