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Portobello Gravy

Fall 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (27 votes)

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.



READER'S COMMENT:
"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 -...
Portobello Gravy Recipe

Makes: 2 cups chunky gravy or 1 cup smooth gravy, for 8 servings

Active Time:

Total Time:

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups chopped cleaned portobello mushrooms, (2 medium)
  • 2 1/4 cups vegetable broth
  • 3 tablespoons tamari, or reduced-sodium soy sauce
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon crumbled dried sage
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Freshly ground pepper, to taste

Preparation

  1. 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.
  2. 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.

Tips & Notes

  • 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.

Nutrition

Per serving: 44 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 1 g fiber; 510 mg sodium; 100 mg potassium.

Exchanges: 1/2 vegetable, 1/2 fat (per 1/4 cup)


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