AIP Friendly Mushroom Gravy
Rich, savory, and deeply satisfying, this gravy is built on a base of cremini mushrooms, golden onion, and garlic that cook down until the pan is nearly dry — concentrating every bit of umami flavor before the bone broth even hits the skillet. Coconut aminos stand in for soy sauce, and arrowroot starch replaces conventional flour or cornstarch, so the whole thing thickens into a glossy, spoonable sauce without any of the usual off-limits thickeners. A touch of fresh ginger, turmeric, and thyme give it warmth and complexity that makes it taste like it simmered all afternoon, even though it comes together in under 30 minutes. The apple cider vinegar stirred in at the end is a small but smart move — it brightens everything and keeps the flavors from feeling flat. Gravy is one of those things that can feel completely out of reach when you're navigating a healing protocol, but this version proves it doesn't have to be. Serves four, and honestly, you might want to double it.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, thinly sliced
- ½ tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 ½ cups bone broth
- 2 tbsp arrowroot starch
- 2 tbsp cold water
- 1 tsp fresh thyme leaves
- ½ tsp salt, or to taste
- 1 tsp apple cider vinegar
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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