You won’t miss the meat in the savory, herb-studded gravy.
Whether you have a vegetarian in the house or you are just trying to make healthier choices for a holiday meal this year, this delicious vegetarian mushroom gravy recipe deserves a place on the table. With fewer than 50 calories and no saturated fat for a ½-cup serving, it fits the bill for heart-smart holidays and making any supper special.
Vegetarian Mushroom Gravy
- 2 tablespoons olive oil
- 3 garlic cloves
- 2 shallots, finely chopped
- 1 large onion, finely chopped
- 6 ounces portobello mushrooms, finely chopped
- 1 tablespoon finely chopped thyme, sage and rosemary (any combination will do)
- 5 tablespoons flour
- 3 cups vegetable stock
- 1 cup red wine
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper
- Heat the oil in a saucepan over medium heat. Sauté the onion, shallot and garlic until onion is translucent; about 5 minutes.
- Stir in the mushrooms, herbs, salt and pepper. Cook for another 5 minutes.
- Add the flour, toss and cook an additional minute.
- Add the stock and wine to the pot. Bring to a boil, reduce the heat and simmer for 10 minutes before serving.
Serving size: ½ cup Calories: 43 Total Fat 0.1 grams Saturated Fat: 0 grams Sodium: 219 milligrams
• Make the gravy ahead of time. It makes meal prep easier, and the flavors of this gravy seem to be enhanced in the refrigerator overnight. • If you want your gravy a bit less chunky, use a blender or food processor to make it smoother. Use care with the hot liquid, preferably waiting until it cools. • This recipe makes approximately 12, ½ cup servings. When planning for guests, use an estimate of ½ cup per person, and account for those who like lots of gravy and for leftovers.