Portobello mushroom gravy

[Guest guest]

Would be good if you have any vegetarians to feed on Thanksgiving:

 

Portobello Gravy This recipe is a tried-and-true favorite from EatingWell -- and it's low in saturated fat, low in cholesterol, and low in carbs, too. Find other recipes at EatingWell.com. Ingredients

1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/2 cups chopped cleaned portobello or shiitake mushrooms 2 1/4 cups vegetable broth 3 tablespoons tamari or reduced-sodium soy sauce 1/4 teaspoon dried thyme leaves 1/8 teaspoon crumbled dried sage 1 tablespoon cornstarch 2 tablespoons water Freshly ground pepper to taste Directions

 

 

 

1.

Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

 

2.

Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.Reprinted with permission from EatingWell. See what's new at AOL.com and Make AOL Your Homepage.