Gluten-Free Port Mushroom Gravy - Essential Plant-Based, Oil-Free Recipe
Hearty mushrooms, shallots, and a subtle sweetness from Port wine come together in this satisfying vegan gravy. This is the ultimate recipe for your comfort food collection. No one will know it's healthy or gluten-free...they'll be too busy asking for more. Serve it with the Ultimate Smashed Potatoes, Mushroom Lentil Loaf, or Parsnip Mash.
2cupsvegetable stockor 1/2 a vegetable bouillon cube
2clovesgarlic
1teaspoondried thyme
salt and pepperto taste
Instructions
How it's Done
To make the Gluten-Free Port Mushroom Gravy: Preheat a wide pan over high heat. No oil is needed. While the pan pre-heats, slice the mushrooms and mince the shallot. Add the mushrooms and shallots to the hot pan. Spread into a single layer, sprinkle with salt, and let brown. Cook until mushrooms and shallots are well browned, about 10 minutes.
Add the brown rice flour and stir. Cook until flour is no longer white and absorbs much of the juices, about 2 minutes.
Add the Port wine to the pan. Use a wooden spoon to scrape up any bits on the bottom of the pan. This is called "deglazing". All of those little bits have loads of flavor so scrape up as much as you can.
Add the vegetable stock, garlic, thyme. Simmer, partially covered, for 10 minutes
The gravy is ready when thick. Keep hot until ready to serve
Serve it with the Ultimate Smashed Potatoes, Mushroom Lentil Loaf, or Parsnip Mash.