4
1 rating

Portobello Gravy

Portobello Gravy
Recipe Rehab

Portobello Gravy

Looking for a vegetarian Thanksgiving gravy recipe? Then try this rich, earthy gravy, which can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.

Ready in
45 m
8
Servings
33
Calories Per Serving

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 1 medium-sized onion, chopped finely
  • 2 cloves garlic, minced
  • 1 1/2 Cup chopped portobello mushrooms
  • 2 1/4 Cups vegetable broth
  • 3 Tablespoons reduced-sodium tamari or reduced-sodium soy sauce
  • 1/4 Teaspoon dried thyme
  • 1/4 Teaspoon dried sage, crumbled
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • Ground black pepper, to taste

Directions

Heat the oil in a medium-sized saucepan over medium heat. Add the onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

Add the broth, tamari, thyme, and sage, and simmer for 10 minutes. Mix the cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 more minutes. Season with pepper, to taste. (If you prefer a smooth gravy, pass it through a fine sieve and discard the mushrooms and onions.) Serve hot.

Nutritional Facts
Servings8
Calories Per Serving33
Total Fat2g3%
Sugar1gN/A
Saturated0.3g1.3%
Protein1g2%
Carbs4g1%
Vitamin A2µgN/A
Vitamin C1mg2%
Vitamin E0.3mg1.4%
Vitamin K3µg4%
Calcium12mg1%
Fiber0.6g2.5%
Folate (food)10µgN/A
Folate equivalent (total)10µg3%
Iron0.3mg1.5%
Magnesium7mg2%
Monounsaturated1gN/A
Niacin (B3)0.8mg4.1%
Phosphorus33mg5%
Polyunsaturated0.2gN/A
Potassium108mg3%
Sodium204mg9%
Zinc0.2mg1.2%