Wild Mushroom Gravy

INGREDIENTS

  1. 1 tbsp. olive oil
  2. 1/2 c. chopped onion
  3. 1 tsp. dried thyme
  4. 1/4 tsp. salt
  5. 8 oz. oyster mushrooms, sliced
  6. 1/4 c. dry sherry
  7. 3 c. mushroom stock
  8. 1 1/2 tbsp. almond flour (or use all-purpose, wheat, oat, rice etc)
  9. 2 tbsp. water
  10. 2 tbsp. olive oil (or ghee/butter/margarine as desired)
  11. 1/8 tsp. black pepper
YIELD:   8 servings

PREPARATION

  1. 1Heat oil in skillet over medium-high heat. Add onion and sauté at least 1 minute. (I cook a little longer as I love the caramelized onion flavor.) Add thyme, salt, and mushrooms and sauté about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in mushroom broth. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
  2. 2Whisk together almond flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat; stir in oil (or ghee/butter) 1 tablespoon at a time and pepper.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Robin’s Ratatouille

5 tablespoons olive oil
1 large eggplant, cubed
Salt and pepper
1 zucchini
1 summer squash large cubes

Read more

Eggnog

3.5 cups 1% or fat free milk
½ cup sweetened condensed fat free milk
1 Tbsp all-purpose flour

Read more

Bean Salad with Balsamic Dressing

Dressing Ingredients
1/2 lemon juiced
1 tablespoon of Dijon mustard

Read more

Watermelon and feta salad

Arugula
Watermelon cubed
Feta cheese

Read more