Hi everyone! I’m back with another recipe to share with you all today. It’s gluten-free, vegan-friendly and sure to please everyone this holiday season. Savory Mushroom and Herb Gravy is loaded with some of my personal favorites when it comes to bold and earthy herbs such as fresh sage, rosemary, and thyme. The three flavors of these herbs together just scream autumn and holidays to my taste buds. The wonderful flavor of the mushrooms coupled with the other seasonings and red wine in this recipe take gravy up a notch.
We have been sharing holiday-inspired dishes on Potluck this month and I’m so excited for this topic, because well, who doesn’t love the holidays, especially with all the delicious food? One thing many people may not like as much with the holiday season is the heavy and calorie-dense foods that are often common on the holiday tables. My goal is to share a couple recipe makeovers this holiday season that will give you the same satisfaction but without leaving you feeling like you need to go to sleep after Thanksgiving dinner.
Pictured alongside the Savory Mushroom and Herb Gravy is my Cauliflower Potato Mash. Be sure to stop by my blog Nutrition Stripped for the recipe! This mushroom gravy can go with so many other dishes besides classic mashed potatoes though–use it on tempeh, tofu, beans, quinoa, rice, pasta, etc.
One thing I routinely passed on during holiday meal time was gravy. Since gravy is traditionally made with flour and butter, it’s not such a great combination for someone who lives a gluten-free and dairy-free lifestyle. This gravy has come to the rescue for my holiday dinner and I’m sure it will for yours too. Of course, this gravy is great to share with the whole family and all of your friends who may not be living that lifestyle as well–it’s that good!
A few tips: When using red wine in this dish (or any recipe for that matter), use a red wine that you would enjoy drinking. If you can’t drink it, don’t cook with it. If you’re not gluten-free, you can simply use regular all-purpose flour. If you’re not vegan, use grass-fed butter. There are many ways to make this recipe work for your tastes.
- 2 tablespoons olive oil
- ¼ cup red onion, diced
- 2 cloves garlic, minced
- 4 cups white button and baby portobella mushrooms (or assorted), coarsely chopped
- Kosher salt and freshly-ground black pepper
- ½ cup red wine (any kind you would drink)
- 1½ cups low-sodium vegetable broth
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1½ tablespoons chopped fresh rosemary leaves
- 2 tablespoons gluten-free all-purpose flour (I used Bob's Red Mill AP)
- 1 tablespoons vegan butter/grass-fed butter (optional)
- In a large skillet, heat 2 tablespoons of oil over medium-high heat.
- Add the red onion, garlic and mushrooms and season with salt and pepper, to taste. Cook until the red onions and mushrooms are soft, about 5-10 minutes.
- Add the red wine and scrape up any brown bits on the bottom of the pan with a wooden spoon.
- Cook until the mixture thickens and most of the liquid is evaporated.
- If desired, you may puree half of this mushroom mixture in a blender to make this gravy thick, or you may puree all, or none. Add the pureed gravy back into the skillet.
- Stir in the vegetable broth, sage, thyme, and fresh rosemary.
- Whisk in the gluten-free flour 1 tablespoon at a time.
- Once the gravy is smooth and any lumps of flour are gone, bring the mixture to a boil, then reduce the heat to a simmer and cook for about 10 minutes or until thickened.
- Remove the pan from the heat and stir in the butter (if using) until smooth. Season with salt and pepper to taste. Garnish with additional fresh herbs, if desired.
I hope you all enjoy this recipe as much as I do!
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