Use this gravy and avoid that heavy, bloated, post-Thanksgiving feeling!

 

Ingredients:

  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 teaspoon dried thyme
  • ¼ teaspoon salt
  • 8 ounces mushrooms, sliced
  • ¼ cup dry wine 
  • 3 cups vegetable broth
  • 1 tablespoon all-purpose flour
  • 2 tablespoons water
  • 1-2 tablespoons Earth Balance non-dairy butter
  • ⅛ teaspoon black pepper

 

Instructions:

  1. Heat oil in skillet over medium-high heat. 
  2. Add onion and sauté 1 minute. 
  3. Add thyme, salt and mushrooms, and sauté for about 8 minutes or until mushrooms are browned. 
  4. Add wine and cook until liquid evaporates. 
  5. Stir in broth. 
  6. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
  7. Whisk together flour and water in a small bowl. 
  8. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes. 
  9. Remove from heat; stir in butter 1 tablespoon at a time and pepper.

 

Enjoy! Count 1-2 tablespoons as FREE

 

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