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Portobello Gravy

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  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.
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.
Portobello Gravy Recipe at
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:   2 cups chunky gravy or 1 cup smooth gravy, for 8 servings
Calories: 44
Sodium: 510mg
Fiber: 1g
Carbohydrates, Total: 5g
Protein: 1g
% Cal. from Fat: 41%
Fat. Total: 2g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: John, IA Reviewed: 10/21/2009
Just a comment...
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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