Mushroom Gravy

I love this simple gravy recipe, and it has totally addicted me to gravy (something I could easily go without with normally). I recently got permission from Colleen Patrick-Goudreau from Compassionate Cooks to publish her recipe here. This comes from her Thanksgiving for the Birds IV recipe pack.

Ingredients:

2 teaspoons olive or sesame oil
1 yellow onion, chopped
1 pound thinly sliced Cremini/brown/baby Portabella mushrooms (about 20 muhsrooms)
2 cups water or vegetable broth
3 tablespoons flour or other thickener (use all-purpose gf flour)
2-3 tablespoons celtic sea salt, or soy sauce substitute
1⁄2 teaspoon dried thyme
1⁄4 teaspoon black pepper

Heat oil in a large skillet and sauté the onion and mushrooms over high heat, stirring frequently, until
they are browned, about 5 minutes.

In the meantime, in a separate bowl, whisk the flour into the water/broth along with the tamari, black pepper, and thyme. Add to the onion mixture and cook over medium heat, stirring constantly until thickened.

For smooth gravy, puree it in a blender or food processor. You may want to play a little with the flavor and add more salt or pepper to taste. Reheat the mixture if necessary on low heat in a saucepan.

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