If you love mushrooms, then this is the gravy for you! This easy and healthy oil free mushroom gravy is easy to prepare and loaded with fresh mushrooms. It’s thick, rich in flavor and the best gravy to top on mashed potatoes, rice, quinoa or anything else you can think of!
1-10oz. bag chopped onions
2 lbs. Fresh baby Bella mushrooms, sliced
6 oz. Fresh Shiitake mushrooms, sliced
1 cup mixed dried mushrooms, rinsed and soaked in 5 cups of water overnight (the soaked mushroom water will be used as our broth)
6-8 cloves fresh garlic, minced
2 Tablespoons Benson’s Salt Substitute or your favorite salt substitute
2 Teaspoon dried thyme, or more to taste
1 Teaspoon rosemary, or more to taste
2 Tablespoon Nutritional Yeast
4 cups of the mushroom broth from the soaked mushrooms
2 Tablespoons potato starch
1 Tablespoon Habanero Balsamic Vinegar or your favorite balsamic vinegar
Black pepper to taste
1-Preheat a large sauté pan over medium heat. Add the onions and mushrooms and sauté until the mushrooms become soft and cooked all the way through. Stir frequently, adding a little water as needed.
2-Stir in the minced garlic, thyme, rosemary, salt substitute, black pepper and stir for 1-2 minutes.
3-In the meantime, take the soaked dried mushrooms and blend in a high speed blender with 2 cups of “mushroom broth”. Add this mixture to a bowl, along with 2 cups of the mushroom broth, potato starch, nutritional yeast and mix well.
4-Add this mixture to the mushrooms. Mix well and bring to a quick boil, then reduce heat and continue to stir until you get the thickness and consistency that you like.
5-At this point, add the balsamic vinegar and stir well.
Link to watch the video: Click Here
Link for dry gourmet mushrooms: Click Here