Mushroom Gravy with Red Wine (GF)
(4 cups, about)
3 tbsp. Olive oil
¾ cup Yellow Onion, finely diced
5 cups Cremini Mushrooms, sliced
1 cup plus 2 tbsp. Vegetable Broth
½ cup Brown Rice Flour
1½ cups Coconut Milk
¼ cup Canola Oil
¼ cup Red Wine (Cabernet works well)
½ tsp. Salt
½ tsp. Lemon Pepper
In a large skillet over medium-high heat, add 1 tbsp. of olive oil. When ready, add onions and sauté about 4 minutes or until soft. Now add the mushrooms and 2 tbsp. of vegetable broth. Continue sautéing about 5 minutes until mushrooms are soft and starting to release their juices. Remove from heat and place in a bowl and set aside. Reduce heat to medium and add remaining 2 tbsp. of olive oil and the rice flour to the skillet. Whisk together cooking about 2 minutes. Add the cup of vegetable broth while whisking. Combine the coconut milk and canola oil and add to skillet as you continue to whisk the mixture. Once mixture begins to thicken, add the red wine and the mushroom mixture to the skillet. Reduce heat to medium-low and cook 15 to 20 minutes whisking often. Season with salt and lemon pepper to taste and serve over mashed potatoes, noodles, rice or biscuits (see note).
Note: If you are not vegan or need to be gluten-free, you could change out the rice flour and coconut milk for regular flour and milk. Or one of them depending on food requirements for your eating style.
Note: These items to serve over need to be vegan and gluten-free if you need it for your diet. If not, enjoy over your favorite items.
Note: If gravy is too thick, just add more vegetable broth. If gravy is too thin, let it cook longer.
Ideas for Future Efforts__________________________________________