Anyone who eats gluten-free (GF) knows it isn’t always easy finding recipes that fit your dietary needs. But the holidays wouldn’t be the same without a warm, rich gravy smothered over turkey, mashed potatoes or fresh green beans. The problem is, many gravy recipes use traditional flour, making them a big no-no on a gluten-free guest’s dinner plate.
That’s why we worked with Shannon at KISS in the Kitchen to develop a gravy that is gluten-free friendly— and can easily be modified into a vegetarian or even vegan topping. The secret? In addition to using gluten-free flour and naturally GF amino acids, we use mushrooms instead of animal fat. Mushrooms’ rich umami taste makes them an excellent meat substitute, allowing you to enjoy the same robust flavor of your favorite meats all while staying vegetarian. For those who prefer it, swap the veggie broth for chicken stock to make this mushroom gravy recipe a bit more savory. Vegans or vegetarians can control their umami profile by choosing between more mild White or more robust Brown mushrooms. This recipe is really very flexible and can be adjusted with our recommended substitutes without worry!
Best of all, this delicious gravy includes High Vitamin D mushrooms for an extra boost of nutritional value. This is especially helpful for vegans, who often struggle to achieve their daily value of the important vitamin. No matter your diet, High Vitamin D mushrooms are a health-conscious option for everyone! Recent studies are analyzing vitamin D for its links to COVID-19 treatment and more. Curious to learn more about High Vitamin D mushrooms? Read more about how they may promote vascular health and how vitamin D deficiency may affect your health.
A very special thanks to KISS in the Kitchen for this savory holiday mushroom gravy. Yum, yum! Let’s get cookin’.
- 1 tbsp butter (or ghee/vegan alternative for lactose or dairy-free)
- 2 tsps minced garlic
- 16 oz Monterey® High Vitamin D mushrooms,* sliced (Whites or Baby Bellas)*
- 4 tbsps butter (or ghee/vegan alternative for lactose or dairy-free)
- 4 tbsps gluten-free flour (1:1 all-purpose flour)
- 2 cups chicken or vegetable broth
- 2 tsps coconut aminos
- 2 tsps fresh thyme
- 2 tsps fresh sage
- 1/2 tsp salt
- 1/2 tsp pepper
- 3-4 tbsps of water for desired consistency (or more if you like a thinner gravy)
*Our Monterey® White and Baby Bella mushrooms are also available nationwide in High Vitamin D varieties, in both 8 and 16 oz packages. Check out where you can buy your vitamin-rich mushrooms here.
- Melt one tablespoon of butter into your pan over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add your sliced mushrooms and cook for 5-7 minutes, until golden and the liquid from the mushrooms has evaporated.* Add the remaining butter and let it melt.
*New to cooking with mushrooms? Check out these tips for roasting and sautéing mushrooms.
- Add your gluten-free flour and whisk continuously with the butter for about 30 seconds to 1 minute.
- Incorporate your sautéed mushrooms into the floury butter mixture and whisk for about 30 seconds.
- Add your vegetable or chicken broth, coconut aminos, thyme, sage, salt and pepper. Whisk until gravy is thickened.
- Cover and simmer on low, stirring occasionally for 5-10 minutes.
- Add water a tablespoon at a time until the gravy has reached your desired consistency.
- Freeze any leftover gravy and enjoy within three months.
FUN-gi Fact! Did you know you can make this easy mushroom gravy with frozen mushrooms instead of fresh when in a pinch? Learn more about cooking with frozen mushrooms here.
Celebrate the Holidays with Delicious Mushrooms
Ready for more? In our Holiday Recipes with Mushrooms Cookbook, we have 13 impressive recipes to show off to dinner guests. From appetizers like Baby Bellas, Figs, Honey & Brie to main courses like Mushroom, Apple & Walnut Stuffed Acorn Squash, you won’t be disappointed. Download your free cookbook today!
Serve over turkey, mashed potatoes or on top of green beans.