Ingredients

  • 1/4 cup olive oil or non-dairy butter
  • 1/4 cup all-purpose flour, or as needed
  • 1/2 teaspoons fresh thyme leaves, or to taste (optional)
  • mineral salt & fresh ground black pepper, to taste
  • 1 quart (4 cups) mushroom or vegetable broth
  • 1 (16 ounce) package sliced mushrooms (white or baby bellas)

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
  • INGREDIENTS:
  • Length: 15 minutes

Step 2

  • Add flour, continue cooking and stirring for about 3 5 minutes, at least until the flour has been absorbed and not white anymore.
  • INGREDIENTS:
  • Length: 5 minutes

Step 3

  • Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes. Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.Makes about 4 cups.NOTES:If you find the gravy isnt thickening up, mix 1 tablespoon oil with 1 heaping tablespoon flour, mix well until completely blended, add to simmering broth, stirring until dissolved, continue cooking until thickened.I used mushroom gravy when making this recipe which gave it a rich brown color, if using vegetable broth your gravy may be lighter in color.Make this gluten free by using gluten free flour.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 25 minutes