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Portobello Gravy

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Source: © EatingWell Magazine

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Rating:

Reviews: 3 See Reviews

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Active Time:  20 Minutes
Total Time:  30 Minutes
Yield:  2 cups chunky gravy or 1 cup smooth gravy, for 8 servings

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.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.

RECIPE 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

Tip: 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.

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DIRECTIONS

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 2 cups chunky gravy or 1 cup smooth gravy, for 8 servings

Calories:

Sodium:

510mg

Fiber:

Carbohydrates, Total:

Protein:

% Cal. from Fat:

41%

Fat. Total:

Spotlight Recipe Review

See all 3 reviews »

Rating:

by: John, IA

Reviewed: 10/21/2009

Just a comment...

See all of John's reviews »

This sounds delicious, and I shall try it soon. However, it seems a terrible waste to throw away such good ingredients just to produce a smooth gravy. Wouldn't it be better to let the gravy cool a little, and then swirl it in a blender until it's smooth? Then return it to the pan, and return it to heat just before serving.

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