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Mushroom Gravy

Make this up to 1 week ahead, cover and refrigerate, and thin with more broth if necessary when reheating.

Ingredients: 

Ingredients: 

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1 ½ tsp. soy margarine or unsalted butter
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4 cups thinly sliced mushrooms (cremini, portobello or shiitake)
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2 Tbs. dry sherry
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¾ cup low-sodium vegetable broth
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1 tsp. cornstarch

Instructions: 

1. Melt margarine in medium skillet over medium-high heat. Add sliced mushrooms and a dash of salt and pepper; cook, stirring often, 4 minutes, or until golden. Add sherry, and cook 30 seconds, stirring constantly.

2. Whisk broth and cornstarch in small bowl to blend. Add mixture to skillet, and bring to a boil, stirring constantly. Reduce heat to medium; cook 1 minute.

Nutrition Information: 

Calories: 
14
Protein: 
1 g
Total Fat: 
5 g
Saturated Fat: 
g
Carbohydrates: 
1 g
Cholesterol: 
mg
Sodium: 
35 mg
Fiber: 
g
Sugar: 
1 g
Yield: 
Makes about 2 1/2 cups

Comments on this Recipe

Delicious, and so easy to make! It took less than ten minutes to make. I'll definitely make this gravy again!!

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