All family get-togethers require us to bring ‘Pete’s Mushroom Gravy’.
This is the best gravy on the planet. It’s so good that I almost didn’t want to share the recipe. You should also know that Pete is the gravy maker in our home. Getting him to nail down a recipe is always tricky!
We discovered mushroom gravy at the best restaurant we’ve ever frequented – The Candle Cafe in NYC. That place is definitely on the agenda for every NYC visit.
Many non-mushroom eaters have enjoyed Pete’s recipe too. For example, my dad who is the pickiest eater in the world.
So consider yourself lucky today.
If we have fresh herbs, we use them. We always buy organic mushrooms from our Farmer’s Market.
6 tablespooons of extra-virgin olive oil
2 cups of onion, finely chopped
2 cups finely chopped mushrooms (we use shitake and crimini, or whatever is in the fridge)
1/2 cup brown rice flour
2 cups water
1/2 cup wheat-free tamari or coconut aminos
1 1/2 teaspoons dried thyme (if we have it)
1 1/2 teaspoons dried rosemary
Preheat your best frying pan and saute onion and mushrooms (in 3 tbsp of oil) until softened. Yes, I said preheat your frying pan! We preheat our ovens, why wouldn’t we preheat our pans?
In a medium saucepan, heat the remaining oil and saute the rice flour over low heat to make a roux (a fancy word for thickens).
Stir in 2 cups of water, the tamari, the herbs, and mix well.
Bring to a boil and simmer until gravy is thickened and smooth – about 10 minutes.
Stir in the onion-mushroom mixture and cook over low heat until warmed through. If the gravy is too thick, add water 1 tbsp at a time.
You might want to use your immersion blender to puree the gravy, depending on how good you are at chopping finely (and on that note, we often use our food processor to chop the onions and mushrooms). Pete ALWAYS doubles the batch so we can freeze some cause it’s so darned good.
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