This isn’t just a gravy recipe, it’s the holy grail of gravies. It took me years of tweaking to refine this savory lucious goodness, and I’m damn proud of the result. For what it lacks in gluten and dairy, it makes up for in complexity and richness. I could write an entire book of poetry for my love of this gravy, but I’ll just let the recipe speak for itself.
I N G R E D I E N T S >>>
1/2 cup good olive oil
1 large white onion, finely chopped
4 garlic cloves, minced
1 tsp brown sugar (I use Florida Crystals)
1 box crimini mushrooms, finely chopped
1/3 cup shitake mushrooms, finely chopped
3/4 cup all purpose gluten free flour (I use Arrowhead)
1 box of vegetable broth (I use Pacifica)
1 tsp ground black pepper
1 tsp ground sage
1 tbsp Braggs Amino Acids
1 tbsp miso
salt to taste
D I R E C T I O N S>>>
Over medium heat in a large saucepan, sautee mushrooms, onions, garlic and brown sugar in the olive oil for 30 minutes, stirring occasionally.
When onions are browned, slowly whisk in flour, 1/4 cup at a time. Continue whisking until mixture is a thick paste.
Slowly add vegetable broth to desired consistency. I like my gravy pretty thick, but you can play with the ratio of flour to broth to your preference.
This makes enough to fill two gravy boats, but I’ve yet to have left overs! It goes fast! Even at a Thanksgiving table where my traditional homemade turkey gravy with the drippings has its place.
This blog is a part of the amazon affiliate program. If you make a purchase from any of the links below, I receive a small profit that helps keep my blog up and running. Whether or not you explore the links, thank you. Thank you for your visit, your support and your friendship. You mean the world to me!
