Port Mushroom Gravy (gluten-free)

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.

MEDIUM       Servings: 16    Ready In: 25 minutes

Port Mushroom Gravy - Healthy, Gluten-Free, Oil-Free, Plant-Based Vegan Sauce Recipe

Port Mushroom Gravy - Healthy, Gluten-Free, Oil-Free, Plant-Based Vegan Sauce Recipe

Chef's Oil-Free Tip - You Don't Need any Oil to Brown the Mushrooms and Shallots. You Rather Want to Draw Out Moisture for Healthy Vegan Gravy

Chef's Oil-Free Tip - You Don't Need any Oil to Brown the Mushrooms and Shallots. You Rather Want to Draw Out Moisture for Healthy Vegan Gravy

Chef's Gluten-Free Tip - Add Brown Rice Flour instead of Wheat Flour to Thicken this Vegan, Plant-Based Mushroom Gravy

Chef's Gluten-Free Tip - Add Brown Rice Flour instead of Wheat Flour to Thicken this Vegan, Plant-Based Mushroom Gravy

Chef's Tip - Adding Port Wine to Mushroom Gravy Adds a Layer of Sweetness to Balance the Flavor

Chef's Tip - Adding Port Wine to Mushroom Gravy Adds a Layer of Sweetness to Balance the Flavor

Ingredients

1 package (8 oz) cremini mushrooms
1 shallot
3 tbsp brown rice flour
1/4 cup Port wine (or any other wine, must be gluten free if preparing for someone with Celiac)
2 cups vegetable stock
2 cloves garlic
1 tsp. dried thyme


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Port Mushroom Gravy

Procedure

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Gather ingredients

To make the gravy: Preheat a wide pan over high heat. No oil is needed. 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 brown rice flour and stir. Cook until flour is no longer white and absorbs much of the juices. 

Deglaze the pan with the Port wine. Scrape up any bits on the bottom of the pan. Add vegetable stock, garlic, thyme.  Simmer, partially covered, at least 10 minutes

Gravy is ready when thick. Serve over Smashed Potatoes

Chef's Tip: Use gluten free alcohol if preparing for someone with Celiac disease.  You can use any variety of mushrooms, including porcini, oyster, and hen-of-the-woods.  This can be made up to 3 days ahead of time and simply microwave or simmer before serving.

Yield: 3 cups


Step-by-Step Photos:

Nutrition Facts

Yield: 4 cups
Serving size: 1/16 of a recipe (about 1/4 cup).

Calories 35.92
Calories From Fat (2%) 0.78
% Daily Value
Total Fat 0.09g <1%
Saturated Fat 0.02g <1%
Cholesterol 0mg 0%
Sodium 21.68mg <1%
Potassium 168.61mg 5%
Total Carbohydrates 7.14g 2%
Fiber 1.1g 4%
Sugar 2.46g
Protein 1.14g 2%
Calcium 2.32mg <1%
Iron 12.8mg 71%
Vitamin A 296.93IU 6%
Vitamin C 0mg 0%



It's mammoth! Chef Katie found this massive guy at the Green City Market today, grown by the team at River Valley. Now who has a grill big enough for this beast? Use for Charred Poblano and Mushroom Tacos or Belgian Mushroom Stew. More recipes at: www.plants-rule.com