Eosinophilic Esophagitis Friendly Classic Mushroom Gravy
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Learn more āIngredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 8 oz cremini mushrooms, thinly sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- Ā½ tsp fresh thyme leaves
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 cups low-sodium beef broth
- 1 tsp worcestershire sauce
- Ā½ tsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - salt and pepper, to taste
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Melt the butter in a large skillet over medium-high heat until the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deeply browned and any released liquid has evaporated, about 4ā5 minutes more.
- 2
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute.
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