Most prepared gravies contain gluten. Making gravy from scratch is the best way to ensure that everyone can safely enjoy it. Plus, homemade just tastes better! This versatile recipe happens to be vegetarian. If you prefer to use turkey drippings, substitute drippings for a portion of the vegetable stock.
1 clove garlic, minced
2 tablespoons butter or non-dairy substitute
½ large onion, chopped
1 cup mixed fresh mushrooms (white, button, Portobello, cremini, oyster or shiitake), sliced, tough stems discarded
¾ cup dry white wine
3 tablespoons extra virgin olive oil
3 tablespoons gluten-free All- Purpose Flour Blend or blend of choice
2 cups gluten-free vegetable stock
– Cracked black pepper and sea salt, to taste
1. In a large skillet, cook garlic in butter over medium-low heat, stirring until light golden. Add onion to garlic-butter mixture and cook, stirring until softened. Add mushrooms and sauté mixture over medium-high heat, stirring until onions are translucent and mushrooms are lightly browned, approximately 5 minutes. Stir in wine and cook until reduced by about half.
2. In a separate skillet, heat oil over medium heat. Add flour, stirring in small circles with a wooden spoon to incorporate. To avoid scorching, stir constantly until thickened and roux is milky-tan in color.
3. Add stock to roux, whisking to prevent lumps.
4. Reduce heat to medium-low and stir periodically to prevent scorching. Cook down for 5 minutes to thicken.
5. Stir in mushroom-wine mixture and cook another 5 minutes over medium heat. Add more stock to thin gravy, if necessary. Season with pepper and salt, to taste.
Each tablespoon contains 14 calories, 1g total fat, 0g saturated fat, 0g trans fat, 1mg cholesterol, 18mg sodium, 0g carbohydrate, 0g fiber, 0g protein.
TIP Pressed for time? Make this gravy a day ahead and store it covered in the refrigerator. To reheat, add water or additional vegetable stock to thin to pouring consistency.Yields 4 cups