With Thanksgiving right around the corner, I spent the better part of this weekend trying to come up with a new gravy recipe.  Don't get me wrong, I have dreams about my mushroom gravy that I always serve, but this year I thought I would try to come up with something new.  I have to say… I got nothing… This mushroom gravy recipe is still by far my favorite!  I hope you enjoy as well 🙂

6a012876272fb6970c0133f60cb235970b-500wi-webMushroom Gravy

Serves 4 – 6

What you'll need:

1 small to medium onion, halved and sliced

1-2 cloves of garlic, minced

2 tbsp. butter (or earth balance to make it vegan)

1 medium portobello mushroom, chopped

4 oz. wild mushrooms, sliced (these could be crimini, shitake, oyster or whatever you like)

2 tbsp. flour

1 tbsp. cornstarch

1 1/2 cups vegetable broth

2 tbsp. soy sauce

salt to taste

What you'll do:

In a large frying pan, on medium low heat, melt the butter and add in the onions, portobello mushrooms and garlic.  Add a pinch of salt.  Saute for about 2 minutes.  Add the wild mushrooms and saute for another couple minutes.  Add the flour and mix until dissolved.  

Add in the vegetable broth and cornstarch.  Stir to dissolve all the cornstarch.  Let cook for another couple minutes and add the soy sauce.  Taste and season.

Enjoy with my buttermilk mashed potatoes 🙂

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