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Wild Mushroom Gravy

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Robin Barrie

Nutritionist – Consultant – TV Personality – Trainer
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 8 servings

Ingredients:

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

Instructions:

  • Heat 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).
  • Whisk 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.

Wild Mushroom Gravy

  • 1 Tbsp Olive Oil
  • 1/2 Cup Chopped Onion
  • 1 Tsp Dried Thyme
  • 1/4 Tsp Salt
  • 8 Ounces Sliced Oyster Mushrooms
  • 1/4 Cup Dried Sherry
  • 3 Cup Mushroom Stock
  • 1 1/2 Tbsp Almond Flour (or use all-purpose, wheat, oat, rice etc)
  • 2 Tbsp Water
  • 2 Tbsp Olive Oil (or ghee/butter/margarine as desired)
  • 1/8 Tsp Black Pepper

  1. Heat oil in skillet over medium-high heat.

  2. Add onion and sauté at least 1 minute. (I cook a little longer as I love the caramelized onion flavor.) 

  3. Add thyme, salt, and mushrooms and sauté about 8 minutes, or until mushrooms are browned.

  4. Add sherry and cook until liquid evaporates.

  5. Stir in mushroom broth.

  6. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).

  7. Whisk together almond flour and water in a small bowl.

  8. Add mixture to skillet; return to boil.

  9. Reduce heat to low and simmer until slightly thickened, about 2 minutes.

  10. Remove from heat; stir in oil (or ghee/butter) 1 tablespoon at a time and pepper.