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5 from 1 vote

Gluten-Free Mushroom Herb Gravy

Total Time20 mins
Servings: 8

Ingredients

  • 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

Instructions

  • 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!