Gluten-Free Mushroom Gravy

by Maggie on January 20, 2010

Gluten-Free Mushroom Gravy 2 from She Let Them Eat Cake

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.


Gluten-Free Mushroom Gravy from She Let Them Eat Cake

Mushroom Gravy

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.

{ 7 comments… read them below or add one }

Annie January 23, 2010 at 2:49 pm

Oh Maggie… I am such a sucker for gravy…AND mushrooms. This looks delish! Tell Pete thank you thank you very much. 🙂 By the by your pictures are getting better all the time. Love it.


Shu Han April 26, 2011 at 11:24 am

great ideas! i have a little tip for gluten-free gravies: just save a little of your extra soup before you thin it down to reach soup consistency, and you get a fancy flavourful sauce (:


Maggie April 28, 2011 at 6:24 am

That’s a great tip Shu Han. Thanks for sharing it. I bet it would add a great flavour to the gravy.


bob November 24, 2011 at 1:18 pm

i was thinking of adding dried porcini to the mushroom mix, but wasnt sure if i should chop them dry and let them rehydrate while simmering or rehydrate them first and then chop them

thanks for the help


Maggie November 26, 2011 at 6:53 am

Hi Bob – Thanks for the note. We haven’t used dried mushrooms in this recipe, but if I did I would rehydrate them first. There’s nothing worse than chewy mushrooms 🙂 Enjoy!


Linda October 30, 2013 at 3:14 am

Is it ok to use Cup4Cup flour in this recipe instead of brown rice flour? It is a gluten free flour. Can’t wait to try it on my family.


Maggie October 30, 2013 at 7:38 am

Hi Linda – Is cup4cup an all-purpose mix? If so, what’s in it? I don’t think you’d want xanthan gum in the gravy and some mixes have it already mixed in. Let me know and I should be able to answer your question 🙂


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