Oil-Free Mushroom Gravy
Gravy is a perfect holiday side dish because it can literally be put on anything. You can put it on top of your mashed potatoes, your stuffing, your tofurky. The point is no matter what you put it on it will probably make it taste amazing. This gravy is thick and creamy and not chunky like other mushroom gravy’s.
2 Cups Baby Portobello Mushrooms
1/2 Medium Onion
4 Garlic Cloves
1-2 Tbsp Olive or Coconut Oil
1/4 Cup Gluten Free Flour
3 Cups Veggie Broth (Low Sodium if Possible)
1 Tsp Sage
Salt and Pepper to Taste
Start by thinly slicing the mushrooms and dicing then onion and garlic. Add them to a skillet over medium heat with the oil. Saute everything until the onions are transparent.
Next add the flour and stir it constantly until everything is covered. Now add in the veggie broth and the rest of the spices. Allow it to simmer for about 10-15 minutes so all the flavors can combine.
If you’d like to keep the gravy thick you can stop here and serve. If you want it to be smooth and creamy go ahead and add everything to a high power blender. Blend on high for about a minute or two until its smooth.
Now serve over your favorite thanksgiving dish and enjoy!