A full gravy boat sitting beside mashed potatoes and tempeh.

Healthy Flourless Mushroom Gravy (Allergen-Free)

Recipe By : Michelle McCowan

5 from 1 vote

Made without gluten, corn, soy, nuts and dairy, this Healthy Flourless Mushroom Gravy is free of the top five allergens! Plus, it's simple to make and comes together in less than an hour.

Pin Recipe

Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Dietary DF, GF, Nut Free, Soy Free, Sugar Free

Season(s) All Seasons

Difficulty Easy

Yield 1 Quart / 4 Cups

Equipment

Stovetop
Immersion Blender or Regular
Medium saucepan
Measuring Utensils
Sharp knife
Wooden Spoon

Ingredients

▢ 2 heaping cups Cremini Mushrooms (thinly sliced)
▢ 1 cup Cooking Onion (chopped)
▢ 2 tablespoon Fresh Garlic (minced)
▢ 2 tablespoon Coconut Aminos
▢ 3 cup Vegetable Broth
▢ 1 - 2 tablespoon Extra Virgin Olive Oil (or Pure Cold-Pressed Avocado Oil)
▢ 1 teaspoon Thyme (Dried)
▢ ½ teaspoon Himalayan Salt (or Other Natural Mineral Salt)

Instructions

First, heat the oil in a medium saucepan. Then, add in the chopped onion and garlic and cook until they become fragrant (about two minutes). Add the chopped cremini mushrooms and dried thyme. Continue to cook until onions become transparent and the mushrooms begin to soften and brown. Stir often to prevent sticking.
Once you have sautéed the onion, garlic and mushrooms, add the vegetable broth. Cover and bring to a boil.
Once it comes to a rolling boil, turn the heat down and continue to simmer for about ten minutes, stirring intermittently.
Then, remove the pot from the heat and allow it to cool for a few minutes.
For a chunky mushroom gravy, remove half of the mushrooms with a slotted spoon, place them in a bowl and set aside.
For a smooth, creamy gravy, leave all the mushrooms to blend.
You can blend the gravy right in the pot with an immersion blender or allow it to cool fully and then transfer it to a blender jug.
Blend until smooth. It may take a few minutes with an immersion blender and about 30 seconds in a blender jug.
If you removed some of the mushrooms, add them back to the blended gravy to warm and serve.
If you need to reheat the gravy, place it in a medium saucepan over medium-low heat until it begins to steam. Stir frequently to prevent sticking.
If you don't use it all right away or want to make it ahead of time, this Mushroom Gravy can be refrigerated for 3 - 4 days in an airtight container.

Notes

Thicken the gravy by adding a tablespoon of arrowroot flour to the gravy while warming. You can also use tapioca flour. Both are gluten-free and gentle on the gut.

Make it oil-free by using water or broth to sauté the onion, garlic and mushrooms.

Use homemade bone broth if you do not need your gravy to be plant-based, vegan or vegetarian. Bone broth is a great option if you want to add more gut-healing power. You can use either chicken or beef broth.

Nutrition

Total Servings : Tablespoons