Mushroom Gravy
This mushroom is the perfect addition to put over mashed potatoes and gluten-free stuffing. It is savory, creamy, and smoky. The mushrooms give this gravy a satisfying bite and chew.
Servings 5
Equipment
- 1 large mixing bowl
- 1 Large sauce pan
- Mixing spoon
Ingredients
- 4 cups organic baby bella mushrooms, sliced
- 2 cups organic shiitake mushrooms, sliced
- 1 large organic red onion, chopped
- 4-6 cloves garlic, minced
- 1 cup coconut aminos
- 1 cup vegetable broth
- 2 tbsp Trader Joe's Umami Seasoning
- ½ tsp organic black pepper
- 2 tbsp organic garlic powder
- 2 tbsp organic onion powder
- 2 tbsp organic smoked paprika
- 4 tbsp organic maple syrup
- 2 tbsp organic cassava flour
- ½ cup organic coconut milk, simple (optional)
- 1 lime, juiced
Instructions
- Slice the mushrooms and season in a bowl with the coconut aminos, and all the spices except for the umami seasoning . Let it sit for about 30 - 45 minutes and stir it up to mix the coconut aminos well. The mushrooms on the bottom will absorb the coconut aminos seasoning, so keep stirring the mushrooms for an even distribution of the aminos into all the mushrooms, and make sure that they are well seasoned!
- Saute the onions and garlic adding vegetable broth 1 tbsp at a time to stop it from sticking to the pan. It helps to use a pan with a good non-stick ceramic coating.
- Once you have sauteed for about 7 - 8 minutes add in the maple syrup. Keep sauteing until the onions have caramelized a bit, adding broth or water as you need it to keep the mixture from sticking to the pan.
- Next, add in the seasoned mushrooms with all the remaining coconut aminos on the bottom of the bowl. Cook the mushrooms down well. They will release their own water and there will also be liquid from the aminos. Let this liquid cook down quite a bit. Maybe 10 - 12 minutes.
- Turn the stove onto low heat and add in the cassava flour. Mix quickly and thoroughly getting the cassava to mix fully with the vegetables to form the gravy.
- Add in more water or vegetable broth, especially if the mixture starts to stick.
- Finally, add in the coconut milk, if you are choosing it. You can also omit the coconut milk if you are remaining fat-free. If that is the case, be sure to add more vegetable broth to get a liquid texture for the gravy.
- Since there are a lot of coconut aminos in this recipe, you don’t need to add salt but you can if you feel the need to.
- Add lime juice at the end to finish off the gravy.
Notes
To get a full idea of the sodium content of your gravy, double check the bottle of your coconut aminos.
I recommend using Bonafide Provisions veggie broth.
