I’m excited to partner with Monterey Mushrooms, the largest fresh mushroom grower in North America, for this post. As always, all opinions are my own, and I only partner with brands and products I genuinely love using in my own kitchen.
I shared last week how we’re hosting Thanksgiving and Christmas this year! I’m firming up our menu now and this gluten-free mushroom and herb gravy is definitely on the roster. Both my husband and grandpa love gravy and this creamy brown mushroom and herb gravy is a dream come true for any gravy lover. It’s just “gravy” that it also happens to be super easy for the one who’s the gravy cooker ;).
Here’s the backstory on this gravy. I’ve only ever made gravy from a package (just being honest) or from turkey drippings. I felt very strongly about not cooking an entire turkey just for sake of creating a gravy recipe so this one had to be super flavorful and have a great consistency while not requiring a cooked bird. Tall order? Surprisingly it wasn’t!
What's the secret to good gravy without a package or turkey drippings?
So what’s the secret to flavorful gravy without turkey? Mushrooms and fresh herbs! The baby bella mushrooms add such a deep earthy flavor that’s balanced out with fresh thyme and sage.
A mushroom's super power is Vitamin D
In these cooler months when it’s arguably gravy weather and many of us are experiencing less sunshine (think less Vitamin D), mushrooms can play a huge role in getting enough Vitamin D in our diet. Most mushrooms are grown indoors, which does not provide the right conditions to make them a significant source of the nutrient. So Monterey Mushrooms teamed up with the U.S. Department of Agriculture to replicate vitamin D-rich sunlight indoors for a much higher concentration of the vitamin than is normally found in mushrooms!
KISS Tip: Make this gravy up to 3 days in advance then reheat on the stovetop on the big day!
What to look for in the grocery store
Regardless of what holiday you’re making this gravy for, make sure to look for the special vitamin D enhanced label, found on select packages of Monterey Mushrooms’ white buttons, baby bellas and portabella mushroom caps. You’ll find them at H-E-B locally and many other grocery stores from coast to coast!
Wishing you and yours a truly special Thanksgiving surrounded by all those you love! And remember, when in doubt- just KISS it.
Gluten-Free Mushroom Herb Gravy
- 1 Tbsp butter (substitute ghee for dairy free)
- 2 tsp minced garlic
- 1 16 oz package sliced baby bella mushrooms
- 4 Tbsp butter (substitute ghee for dairy free)
- 4 Tbsp gluten-free flour (1:1)
- 2 cups chicken broth
- 2 tsp coconut aminos
- 2 tsp fresh thyme
- 2 tsp fresh sage
- 1/2 tsp salt
- 1/2 tsp pepper
- 3-4 Tbsp water for desired consistency
- Melt 1 Tbsp butter in a pan over medium-high heat. Add the garlic and cook for 30 seconds until fragrant.
- Add the mushrooms and cook 5-7 minutes until golden and the liquid from the mushrooms has evaporated.
- Add the remaining butter and allow to melt.
- Add the flour and whisk continuously with the butter for about 30 seconds to 1 minute.
- Incorporate the mushrooms into the flour and butter and whisk for about 30 seconds.
- Add the chicken broth, coconut aminos, thyme, sage, salt and pepper. Whisk until gravy is thickened.
- Once gravy has thickened, cover and simmer on low, stirring occasionally for 5-10 minutes.
- Add water a Tbsp. at a time until the gravy has reached your desired consistency. Enjoy!
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