Smooth Mushroom Gravy





2 tablespoons Canola oil

1 Onion, chopped fine

2 garlic cloves, juiced

Pinch Kosher salt

Pinch black pepper (or grind to your taste)

1 pint of no-fat sour cream

1/2 cup Cream Sherry wine

2 cups chicken stock or veggie broth

2 Tablespoons almond flour

1 or 2 cups mushroom puree

1 or 2 drops of Worchester sauce



1. Add the Canola oil in a large frying pan over medium heat. Add the onions, season with salt and pepper, just a few drops of Worchester sauce and cook.

2. Add the almond flour and whisk constantly, for about 1 minute. Increase the heat to medium high, add the garlic juice, and cook until the mixture thickens, about 1 minute.

3. Add the Cream sherry and stir it in well.

4. Add the mushroom puree and stir it in well.

5. Whisk in the chicken stock or broth and no-fat sour cream and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, about 10 minutes. If your gravy isn’t thick enough, add 1 teaspoon slowly, while mixing, of agar-agar. Let it stand for a while. The gravy will thicken. If you need thinner gravy, simply add a tiny bit at a time, while stirring the whole time, some chicken broth.




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