Wild Mushroom Gravy
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 Serves 1x
Ingredients
Scale
- 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
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.
Find it online: https://robinbarrie.com/wild-mushroom-gravy/