Spruce up your chicken dinner or sweet potato fries with this Mushroom Gravy recipe. It’s the perfect way to add rich flavor to a savory meal. For the base of this sauce, we used beef broth for its robust, fatty flavor, but you can use whichever broth you’d like as long as it doesn’t have added salt. Try vegetable broth made from frozen veggie scraps and serve the gravy over mashed cauliflower or use no-sodium chicken broth and enjoy the gravy atop slow-cooked pork or roasted chicken.
Wondering which mushrooms to use? White button, cremini, or baby bella? They’re actually all the same mushroom! Each one is just harvested at a different stage of growth. No matter which you choose, each mushroom type contains similar health benefits. They’re rich in selenium, vitamin D, and vitamin B6, which all help boost immunity within the body.
TIP: Like thinner gravy? Stir in more broth just one spoonful at a time until it reaches the desired consistency. For thicker gravy, continue to simmer a little longer, stirring frequently so it doesn’t burn.
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Mushroom Gravy
- Recipe by: Andrea Dehnke
- Serves: 6
- Meal: Sauces and Condiments
- Serves: 6
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Ingredients
2 tbsp olive oil
8 oz white button mushrooms, sliced
1/2 onion, minced
1 tbsp arrowroot powder
1 cups beef broth (no salt added)
2 cloves garlic, minced
1 tsp fresh thyme, chopped
1/4 tsp pepper (AIP – omit)
Directions
Heat olive oil in a medium size skillet over medium heat. Add mushrooms and onion and sauté until mushrooms are browned and onions are transparent, about 8 to 10 minutes.
While mushrooms and onion cook, make the slurry in a bowl. Stir arrowroot powder into beef broth until combined. Set aside.
Add garlic, thyme, and pepper into the skillet and stir until fragrant, about 30 seconds.
Slowly pour in arrowroot slurry, stirring until gravy has thickened. Serve warm.
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