Thyme Infused Mushroom Gravy

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This Thyme Infused Mushroom Gravy stands on it’s own. It’s not about trying to fool carnivores it’s about lovingly splashing a touch of red wine at the mushrooms as they simmer with thyme.  Will taste delightful over Roasted Root Vegetables

  1. 4 cups vegetable broth (low-sodium from Pacifico is great)
  2. 1 cup chopped onion (white or yellow)
  3. 6 cloves garlic minced
  4. 2 cups mushrooms roughly chopped(shitake, crimini, brown – any kind will work but a variety is best)
  5. 2 TBS finely chopped fresh thyme
  6. 1 TBS finely chopped fresh rosemary
  7. 1/2 cup red wine – marsala or merlot
  8. 2 TBS tamari or braggs
  9. 1 tsp onion powder
  10. 1 tsp garlic powder
  11. 1 tsp freshly cracked black pepper
  12. 2 tablespoons arrowroot powder
  1. In a sauce pan over medium-high heat cook onion, garlic and 1 cup of broth together until onion is translucent (approx. 5 min)
  2. Add in mushrooms, rosemary and thyme and simmer about 2 minutes or until mushrooms release their liquid and start to become tender.
  3. Add wine and cook 1 minute, stirring constantly. Stir in remaining broth and bring to a simmer.
  4. In a small bowl, whisk together tamari, onion powder, garlic powder and arrowroot powder to form a thick paste.
  5. Add mixture to pan whisking constantly to dissolve.
  6. Bring to a boil and boil 1 minute, stirring constantly.

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