Recipe by blancpage
This sounds absolutely delicious! I got this in an e-mail from RealAge and this recipe link was in one of their newsletters. I am posting it here so I can find it easier, and to share with the 'Zaar community. I did not find anything else like it posted so far on 'Zaar. On the RealAge website, the Portobello Gravy recipe reads in the intro "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. I hope to try this, but if you try it out first, please let me know how it turns out. :) I copied and pasted this recipe as originally listed, (unless 'Zaar doesn't recognize something, I'll put what recipe calls for in parentheses). Get the full nutritional information for this recipe, including fat, calories, and serving size by going to: http://www.realage.com/NutritionCenter/Recipes/Portobello_Gravy.aspx.
Top Review by anme
I really enjoyed this gravy. I sprayed with pam then roasted the onions and mushrooms to make them a bit more healthier by omitting the oil. I served this gravy over chicken and brown rice for a comforting meal.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 1⁄2 cups chopped cleaned portabella mushrooms or 1 1⁄2 cups shiitake mushrooms
- 2 1⁄4 cups vegetable broth
- 3 tablespoons tamari or 3 tablespoons reduced sodium soy sauce
- 1⁄4 teaspoon dried thyme leaves
- 1⁄8 teaspoon crumbled dried sage
- 1 tablespoon cornstarch
- 2 tablespoons water
- fresh ground pepper
Directions See How It's Made
- 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.
- 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.