4
1 rating

Mushroom Gravy

Perfect for Thanksgiving, this mushroom gravy not only tastes great, but doesn't take up much of your time. If you are looking for a different type of gravy, this is the choice. 

Ingredients

  • 1 Pound portabello mushroom
  • 1 Pound cremini or button mushrooms
  • 1 Tablespoon Marsala wine (optional)
  • 3 Tablespoons all-purpose flour
  • 1 Teaspoon fresh thyme leaves
  • 3 Tablespoons unsalted butter
  • 1/2 Cup finely chopped onion
  • 4 Cups organic mushroom or vegetable stock

Directions

Remove stems from portabello and crimini or button mushrooms. Place stems and mushroom stock in a medium saucepan over medium-high heat. Bring to a boil, reduce heat to low and simmer for 30 minutes. Strain and set aside.

Finely chop portabello cap and set aside. Thinly slice cremini or button mushrooms. Place 3 tbsp. butter in a large saute pan over medium heat; add onion and cook until translcent, 3 to 5 minutes. Add chopped and sliced mushrooms and cook until mushroms are soft and browned. Add Marsala, if using, and cook, stirring to loosen any browned bits on the bottom of the pan. Remove from ehat and set aside. 

Place remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until lightly browned, 2-3 minutes. Slowly whisk in stock and bring to a boil whisking unti thickened. Add reserved mushroom mixture and thyme. 

Nutritional Facts
Servings4
Calories Per Serving158
Total Fat10g15%
Sugar6gN/A
Saturated6g28%
Cholesterol23mg8%
Protein7g14%
Carbs15g5%
Vitamin A81µg9%
Vitamin B120.1µg2%
Vitamin B60.3mg16%
Vitamin C5mg8%
Vitamin D0.7µg0.2%
Vitamin E0.3mg1.6%
Vitamin K4µg5%
Calcium24mg2%
Fiber3g13%
Folate (food)58µgN/A
Folate equivalent (total)74µg18%
Folic acid9µgN/A
Iron1mg7%
Magnesium17mg4%
Monounsaturated2gN/A
Niacin (B3)10mg48%
Phosphorus237mg34%
Polyunsaturated0.7gN/A
Potassium824mg24%
Riboflavin (B2)0.6mg38%
Sodium54mg2%
Thiamin (B1)0.2mg14.4%
Trans0.4gN/A
Zinc1mg9%