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Portobello Gravy
Portobello Gravy
1 Review
From: EatingWell Magazine, Fall 2003
This rich, earthy gravy can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.
- By: Kathy Farrell-Kingsley EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups chopped cleaned portobello mushrooms, (2 medium)
- 2¼ cups vegetable broth
- 3 tablespoons tamari, or reduced-sodium soy sauce
- ¼ teaspoon dried thyme leaves
- ⅛ teaspoon crumbled dried sage
- 1 tablespoon cornstarch
- 2 tablespoons water
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
- Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
- Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We especially like the Imagine and Pacific brands, sold in convenient aseptic packages that allow you to use small amounts and keep the rest refrigerated.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: ¼ cup (chunky) or 2 tablespoons (smooth)
- Per serving: 42 calories; 2 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 5 mcg folate; 0 mg cholesterol; 1 g sugars; 2 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 560 mg sodium; 100 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ vegetable, ½ fat (per ¼ cup)
Reviews 1
August 27, 2010
By: EatingWell User
This is a wonderful tasting gravy. Works well with cremini mushrooms as well as the portabellos, or a combo. I have made this recipe using all different types of broth, beef, chicken and vegetable and it always tastes great!
Marianne - Redondo Beach, CA
