For a flavorful gravy that’s not laden with fat, try this mushroom-based one. It tastes great with poultry, or even on top of steak!
Hearty Mushroom Gravy
- 2 Tbsp olive oil
- ½ medium onion, finely chopped
- 1-inch piece fresh ginger, peeled, finely chopped
- 2 lbs. sliced mushrooms
- 3 fresh thyme sprigs, leaves removed and chopped, stems discarded
- 3 cups low-sodium organic chicken (or turkey or vegetable) broth
- 2 Tbsp. arrowroot
- ¼ cup cold water
Heat oil in medium saucepan over medium-high heat.
Add onion and ginger; cook, stirring frequently, for 3 to 4 minutes, or until tender.
Add mushrooms; cook for 4 to 5 minutes, or until mushrooms release their liquid.
Add thyme and broth. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 10 minutes.
Combine arrowroot and water in a small bowl; whisk until arrowroot is dissolved.
Add to mushroom mixture; gently boil for 2 to 3 minutes, or until gravy thickens.
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