Easy Gluten Free Mushroom Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.5 cup, pieces or slices Mushrooms, fresh 1 tbsp Olive Oil 2 tbsp Land O Lakes Whipped Butter 2 tbsp Argo Cornstarch 0.5 tsp Vogue Cuisine Instant VegeBase (by PHONICBLUE) 0.5 cup water1 cup Aldi's Friendly Farms Almond Milk (Unsweetened) - Original
rinse mushrooms
heat a large skillet over medium heat & add 1 Tblsp olive oil.
when oil is hot, add mushrooms & sautee until golden & soft. remove mushrooms from pan.
add 2 Tblsp butter to pan along with 2 Tblsp cornstarch.
whisk until rous is light golden brown (1-2 min)
whisk in 1/2 cup stock ( 1/2 cup water plus 1/2 teaspoon instant base) then 1 cup milk & stir until hot & thickened.
Add mushrooms back to the pan, season with salt & pepper to taste & bring to a simmer.
when gravy is desired consisstence, remove from heat (it will thicken slightly as it cools).
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPARR2.
heat a large skillet over medium heat & add 1 Tblsp olive oil.
when oil is hot, add mushrooms & sautee until golden & soft. remove mushrooms from pan.
add 2 Tblsp butter to pan along with 2 Tblsp cornstarch.
whisk until rous is light golden brown (1-2 min)
whisk in 1/2 cup stock ( 1/2 cup water plus 1/2 teaspoon instant base) then 1 cup milk & stir until hot & thickened.
Add mushrooms back to the pan, season with salt & pepper to taste & bring to a simmer.
when gravy is desired consisstence, remove from heat (it will thicken slightly as it cools).
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPARR2.
Nutritional Info Amount Per Serving
- Calories: 81.1
- Total Fat: 7.2 g
- Cholesterol: 7.5 mg
- Sodium: 87.9 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.4 g
- Protein: 0.6 g
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