Rosemary Mushroom Gravy

Rosemary Mushroom Gravy Recipe

Rosemary Mushroom Gravy is the perfect accompaniment for mashed potatoes and turkey, but it is also great over vegetables, steak, tempeh or tofu.

~3 cups
5 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil, divided
1⁄4 cup diced organic onion
1 (8-ounce) package organic button or cremini mushrooms, wiped clean, ends trimmed, and sliced
1 large organic garlic clove, minced
1⁄4 cup Natural Grocers Brand Bulk White Rice Flour
2 cups organic vegetable broth
3 tablespoons Natural Grocers Brand Organic Coconut Aminos
1 teaspoon Natural Grocers Brand Bulk Organic Whole Rosemary Leaf

1. In a large skillet over medium heat, add one tablespoon olive oil, swirl the pan to coat, and add the onion and the mushrooms. Sauté, stirring frequently, until the onion is soft and most of the mushroom liquid has cooked off, about 6-7 minutes. Add the garlic and sauté for another minute. Transfer to a bowl.

2. Return the skillet to the heat, add the remaining 4 tablespoons of olive oil and the rice flour. Use a whisk, stirring until the flour has browned lightly, 3-4 minutes. Slowly pour in about ½ cup of broth, whisking the entire time until smooth. Be careful as you pour—the broth may splatter. Continue adding broth slowly and whisking until all the broth has been added and the gravy is smooth. Add the coconut aminos, rosemary, and the mushroom mixture to the gravy. Reduce the heat to maintain a gentle simmer, and cook, stirring occasionally, for about 10 minutes.