For a flavorful gravy that’s not laden with fat, try this mushroom-based one. It tastes great with poultry, or even on top of steak.
Hearty Mushroom Gravy
For a flavorful gravy that's not laden with fat, try this mushroom-based one. It tastes great with poultry, or even on top of steak.
- 2 Tbsp. olive oil
- ½ medium onion finely chopped
- 1 (1-inch) piece fresh ginger peeled, finely chopped
- 2 lbs. sliced mushrooms
- 3 sprigs fresh thyme leaves removed and chopped, stems discarded
- 3 cups low-sodium organic vegetable broth or turkey or chicken broth
- 2 Tbsp. arrowroot
- ¼ cup cold water
Heat oil in medium saucepan over medium-high heat.
Add onion and ginger; cook, stirring frequently, for 3 to 4 minutes, or until tender.
Add mushrooms; cook for 4 to 5 minutes, or until mushrooms release their liquid.
Add thyme and broth. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 10 minutes.
Combine arrowroot and water in a small bowl; whisk until arrowroot is dissolved.
Add to mushroom mixture; gently boil for 2 to 3 minutes, or until gravy thickens.
The Nutrition Facts box below provides estimated nutritional information for this recipe.