MUSHROOM GRAVY
It's often nice to have a rich savoury sauce over our meals. This gravy provides the health benefits of mushrooms, for a tasty immune boost with a creamy smooth texture.
Ingredients
- 2 Tbsp Coconut Oil
- 1/2 Tbsp Ground Black Pepper
- 1/2 Tbsp Salt
- 2 pieces Fresh Thyme
- 1 medium Onion Diced
- 450 grams Fresh Mushrooms
- 1 cup Organic Beef Broth
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Coconut Aminos
Instructions
- Choose an interesting mixture of mushrooms, brush them clean and separate the tops from the stems, roughly chopping both piles.
- Chop your onion to be cooked with the stems, and remove the leaves from the stems of the thyme sprigs, if using.
- In a saucepan or frypan , melt coconut oil Once melted, toss in the onion with the stems, stirring together and cooking for several minutes until softened.
- Add the tops and stir in to coat with oil. If you find the stems have soaked in most of the oil, add a bit more to the pan- it won’t hurt.
- Pour the vinegar and coconut aminos over the mushrooms and stir briefly before covering.
- After they steam for a couple minutes, pour in the broth and season with salt, pepper and thyme, stirring together.
- Allow to simmer, covered, for 20-30 minutes until the liquid is slightly reduced and the mushrooms are quite soft.
- Turn off the burner and allow to cool a bit.
- Pour the contents of your saucepan into a blender, or use an immersion blender to puree the mixture into a silky smooth gravy.
- Alternatively, if you prefer a more rustic sauce, you can use the mushroom sauce as is- chef’s choice!
- Once blended, you can return it to the pot to warm until using.
Tried this recipe?Let us know how it was!