![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
| Adapted from Cooking Light's Mushroom Gravy / ohmyveggies.com |
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
|
Ingredients
- 1 Tbs olive oil
- 1/2 cup chopped onion
- 1 tsp dried thyme
- 1/4 tsp salt
- 8 oz oyster mushrooms sliced
- 1/4 cup dry cooking sherry
- 3 cup mushroom stock or vegetable broth
- 1.5 Tbs flour or gluten free flour
- 2 Tbs water
- 2 Tbs butter or a soy free earth balance
- 1/8 tsp black pepper
Ingredients
|
Rate this recipe!
|
Instructions
- Heat oil in skillet over medium-high heat. Add onion and saute 1 minute. Add thyme, salt, and mushrooms and saute about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in broth. Bring to a boil and cook until gravy is reduced to about 2 cups (about 15 minutes)
- Whisk together flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 mintues. Remove from heat; stir in butter and pepper.
- Notes:
- I love mushrooms so I used half a container of cremini mushrooms from Costco (about 12 oz). I also used 1/2 a large onion. My favorite vegetable broth I use for everything is organic Imagine No-Chicken Broth. I also kept this gluten free and added quinoa flour instead of wheat flour. Enjoy!
- Serving size 1/4 cup