Post image for Gluten-Free Mushroom Gravy

Gluten-Free Mushroom Gravy

by jenny sansouci on November 18, 2011

This is literally the best gravy I’ve ever tasted. No joke! It’s thick, creamy, savory, and everything you could ever want in a gravy. And the best part? It’s gluten-free AND vegan. I honestly freaked out when I tried it. I want to jar it up and give some to everyone I know!

I’ve never been much of a gravy-maker. It always seemed too complicated and hit-or-miss. With this gravy, though, you can rest assured that you’ll have a perfect, delicious gravy that will satisfy (most) everyone’s dietary needs! :)

Ingredients (makes 3-4 cups of gravy, depending on how much water you add later)

  • 2 cups chopped mushrooms (any kind)
  • 2 cups chopped yellow onion
  • 2 cloves chopped garlic
  • 1/2 cup brown rice flour
  • 1/2 cup wheat-free tamari
  • 6 tbsp extra-virgin olive oil
  • 2 cups water
  • 2 tsp fresh thyme
  • 2 tsp fresh rosemary
  • 1 tsp fresh black pepper

Add mushrooms, onion, garlic and 3 tbsp olive oil to a pan. Cook until onions are translucent and mushrooms are soft.

In a separate pan, add brown rice flour, the other 3 tbsp of oil, water, tamari, herbs and black pepper. Bring to a boil and mix with a whisk until gravy is thick (about 10 mins).

Add the gravy mix to the onion/mushroom/garlic mix.

Put all ingredients in a blender and blend until smooth! If your gravy is too thick, add more water a little bit at a time until you reach your desired consistency.

 

Pour over all of your favorite Thanksgiving foods!!!

 




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{ 10 comments… read them below or add one }

Charmaine February 28, 2012 at 1:08 pm

I have to concur … this is the best gravy I’ve ever had, and rice and gravy has been my favorite food my entire life!

It tastes amazing poured over oven-roasted french fries, or, if you don’t have time for that, a baked potato. I found that the tamari makes it salty, so I did not add salt to the french fries when I baked them.

Reply

Nicole March 29, 2012 at 2:50 am

I can’t have rice. Is there a way to use quinoa and/or arrowroot flour, instead?

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jenny sansouci March 29, 2012 at 3:46 pm

Sure, give it a try! Let me know how it goes!

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Jen October 28, 2012 at 11:13 pm

This truly is the most amazing gravy on the planet. Love it! Thanks so much for this recipe!

Reply

Doreen DeVore July 20, 2013 at 7:50 pm

I have just finished making this recipe and I put it over cauliflower mashed. It was the most amazing amout of flavor and satisfaction that I have gotten from a meal! OMG!! Try it!! You won’t be let down.
I’d only say if you are watching your sodium content half the tamari with water. That’s what I did and it still came out terrific.
WOW!!

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Lizzie October 20, 2013 at 5:58 pm

I made this using Bob’s Red Mill All Purpose GF Flour and it turned out great. I didn’t blend it, because I like the big mushroom pieces.

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Chetreanna November 25, 2013 at 4:29 am

Hey I plan on making this this week :)!!!! Is chicken broth instead of water a smart choice? I was thinking it would add a bit more savory notes to this already lovely dish but I would like your opinion prior to venturing out…

Reply

jenny sansouci November 25, 2013 at 10:52 pm

i’ve never tried it with chicken broth, but give it a whirl!

Reply

Samantha November 30, 2013 at 2:40 pm

This gravy is amazing!!! I have a ton of leftovers; can I freeze it?

Reply

jenny sansouci December 1, 2013 at 2:00 pm

Sure!

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