Breastfeeding Friendly Vegan Mushroom Gravy with Lime
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 3 tbsp all-purpose flour
- 2 cups vegetable broth
- 1 tbsp tamari
- 1 tsp vegan worcestershire sauce
- ½ tsp smoked paprika
- ¼ tsp black pepper
- salt, to taste
- 1 tbsp fresh lime juice (from about ½ lime)
- 1 tsp lime zest (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Stir and continue cooking for another 2–3 minutes, until the mushrooms are browned all over and any released liquid has evaporated.
- 2
Reduce the heat to medium. Add the garlic and thyme and cook, stirring constantly, for about 1 minute, until fragrant and the garlic is just beginning to turn golden at the edges — watch closely, as garlic can brown quickly.
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