Mushroom Gravy
This simple vegan gravy recipe is bound to be appreciated by all dinner guests, particularly when poured over a serving of creamy mashed potatoes! Simply omit the pepper to make this recipe autoimmune paleo friendly.
Serves 10
INGREDIENTS
10 Cremini Mushrooms
1 Yellow Onion
3 Cups Vegetable Broth
3 tbsp Arrowroot Flour
Seasoning: Thyme, Rosemary, Salt and Pepper
Cooking Oil
INSTRUCTIONS
Heat some cooking oil in a cast iron pan.
Finely chop the onion and soften on the stove.
Dice the mushrooms and throw them in the pan.
Season with thyme, rosemary, salt and pepper.
Pour most of the vegetable broth on top and continue to cook for a few minutes (it’s nice to set some aside for adjusting the consistency later).
When the broth begins to boil, reduce to a simmer and add the arrowroot flour, stirring to combine.
If you prefer a perfectly smooth gravy, simply transfer to a blender and mix until creamy.
At this point, whether blended or not, add the remaining vegetable broth if desired.
