Eosinophilic Esophagitis Friendly Vegan Mushroom Gravy
Total time35 min
Prep time10 min
Cook time25 min
4.8(6)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, thinly sliced
- 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 vegetable broth
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp fresh thyme leaves
- ½ tsp black pepper
- salt, to taste
For serving
- 1 tsp fresh parsley, finely chopped (optional)
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 it does not brown.
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