We all love to pour gravy over the top of our potatoes, vegetables, and rice right? My dad was raised to love gravy on home-made bread and biscuits–it’s a farm thing.
This trick for me is: I don’t like traditional gravy. So I have played with many different recipes and tried different ways to create a gravy that not only tastes delicious, but is also creamy and full of good texture.
I have found that mushrooms make GREAT gravy! It sounds weird, I know. But wow, they do the trick when it comes to satisfying my gravy-needs.
Plus, it doesn’t hurt that the small, soft, and funny-looking fungi pack a punch when it comes to nutrition.
Mushrooms provide essential vitamins and minerals that act as antioxidants, reducing inflammation with cancer-preventing properties.
Selenium is great for optimal thyroid function, potassium helps muscles and nerves function, and vitamin D is a powerful hormone (yes, hormone) that plays an important role in cancer prevention as well as maintaining both happy moods and healthy body weight.
Mushrooms are also a source of B vitamins: riboflavin (B2), niacin (B3), and pantothenic acid (B5). B vitamins help maintain a healthy metabolism since they are essential to convert carbohydrates in to sugar for fuel, and help the body breakdown fats and proteins. Pantothenic acid is widely known for it’s ability to boost adrenal function as it plays an important role in hormone production and nervous system regulation.
Ingredients:
1/2 c olive oil
1/4 c chopped yellow onion
2 tsp rosemary
2 tsp thyme
12 mushrooms (a mix of your favorites: white, brown, bella)
4 tsp tamari sauce
1 c vegetable broth
1/4 c canned coconut milk
4 T nutritional yeast
2-3 T gluten-free flour
Directions:
In a saucepan, add the olive oil and onions. Sautee on medium heat for about 5 minutes, until onions are soft and translucent. Add rosemary and thyme, sautee for another 3 minutes. Add mushrooms and sautee another 5 minutes while you stir in tamari. Add vegetable broth, coconut milk, and nutritional yeast. Cook another 5 minutes on mediume heat.
In batches, add to blender. Blend on high until creamy. Transfer blended batches to a 2nd soup pot on simmer. Once blended, add gluten-free flour one tablespoon at a time to desired thickness–usually 1-3 T will thicken gravy nicely.
Serve immediately and generously with cauliflower mash or over roasted vegetables. Or, be like my dad and pour it over home-made bread or biscuits.
Stores in fridge for up to 3 days.
Enjoy!
Live Life Optimally,
Kristie
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Kristie is a wife and mother of 4 and an athlete. She has been working in healthcare for more than 25 years. Kristie’s goal is to assist her patients to achieve and maintain an exceptional level of health and life-balance. She successfully blends prevention, optimization, hormone therapy, and age management with balanced and healthy living into her progressive wellness and integrative medical practice. Read more
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