Just the thing for mashed potatoes, plain baked potatoes, whole wheat biscuits, oven-fries, whole wheat pasta, or hot turkey sandwiches. There’s a gluten-free version at the bottom of the main recipe.
Nonfat Mushroom Gravy
Yield: 2 cups+
1/4 cup whole wheat flour
2 tablespoons nutritional yeast
1 teaspoon onion, minced (or onion powder)
1/2 teaspoon garlic, minced (or garlic powder)
1/2 teaspoon black pepper
2 cups low sodium mushroom stock
1/2 teaspoon Dijon mustard
1/2 teaspoon dark miso
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 cup shiitake or porcini mushrooms, sliced
Toast flour and nutritional yeast over low heat until aromatic. Slowly add the mushroom stock, whisking. If the gravy becomes lumpy, you can pour it through a sieve and discard the lumps. Add onion, garlic, mustard, miso, herbs, and mushrooms. Simmer over low heat until mushrooms are cooked and the gravy is thickened. To make the gravy even thicker, sprinkle a bit of potato starch into the gravy while whisking.
Gluten-Free Mushroom Gravy
1/4 cup whole sweet rice flour
2 tablespoons nutritional yeast
1 teaspoon onion, minced (or onion powder)
1/2 teaspoon garlic, minced (or garlic powder)
1/2 teaspoon black pepper
2 cups low sodium mushroom stock
1/2 teaspoon Grey Poupon mustard (it’s gluten free)
1/2 teaspoon brown rice miso (soy-free? use salt)
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 cup shiitake or porcini mushrooms, sliced
Toast flour and nutritional yeast over low heat until aromatic. Slowly add the rest of the mushroom stock, whisking. If the gravy becomes lumpy, you can pour it through a sieve and discard the lumps. Add onion, garlic, soy sauce, mustard, miso, herbs, and mushrooms. Simmer over low heat until the mushrooms are cooked and the gravy is thickened. To make the gravy even thicker, sprinkle a bit of potato starch into the gravy while whisking.