Versatile Gluten-Free Mushroom Gravy
Makes 3½ cups
Free From gluten and all top 8 allergens
This flavorful gravy is great on just about anything savory, but it was tailor-made for my Light and Fluffy Mashed Potatoes and Meatloaf Meatballs (recipes to follow). Leftovers can be refrigerated for up to 1 week in an airtight container. If it thins in storage, whisk in a little more cornstarch and heat to thicken. ALSO GREAT FOR THANKSGIVING.
½ cup minced yellow onion
2 cloves garlic, crushed or finely minced
¼ tsp dried thyme
1 pound sliced mushrooms
¼ tsp salt
4 cups allergen-free beef stock (look for allergen-free brand), divided
2 tbsp cornstarch
1 tbsp chopped fresh parsley
freshly ground black pepper
1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add onions and sauté 1 minute, until starting to soften. Add garlic and thyme and sauté 30 seconds.
2. Reduce heat to medium, add mushrooms and salt. Cook 10 minutes, stirring occasionally, until mushrooms have cooked down and are browned.
3. Add 3 cups beef stock and bring to a simmer. In a medium bowl, whisk remaining 1 cup beef stock with cornstarch and drizzle into pot while whisking. Simmer on medium-low heat, stirring often, until thickened, about 20 minutes.
4. Whisk in parsley. Add salt and pepper, to taste. Serve hot.
Versatile Gluten-Free Mushroom Gravy © 2014 by Cybele Pascal
This recipe first appeared in the Fall 2014 issue of Allergic Living Magazine