Eosinophilic Esophagitis Friendly Thyme Mushroom Gravy
Total time30 min
Prep time10 min
Cook time20 min
4.7(30)
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Learn more →Ingredients
6 servings
- 2 tsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 2 stalks celery, finely diced
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 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 chicken broth
- 1 tsp low-sodium soy sauce or tamari
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - ¼ tsp salt, or to taste
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until it shimmers. Add the celery and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms release their liquid and that liquid evaporates, leaving the mushrooms lightly browned, about 6–8 minutes.
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