[et_pb_section global_module="259488"][/et_pb_section]

Mushroom Gravy Free PD Recipe & Cooking Video

This dark and flavorful gravy will complete your holiday feast or make a simple Sunday dinner something to remember. Ladle it over a Holiday Loaf or dress up your Smashed Potatoes. This gravy is sure to please everyone at your table.

Free registration to access over 100 Protective Diet recipes

[phone]
[/phone]

Responses

  1. Texture, taste and color this wonderful sauce that you call “gravy” has it all. It can be used for everyone and with everything. No poultry seasoning in my kitchen, so I made my own. Used my spare coffee grinder to ground the spice that were not.
    2 teaspoons ground sage.
    1 1⁄2 teaspoons ground thyme.
    1 teaspoon ground marjoram.
    3⁄4 teaspoon ground rosemary.
    1⁄2 teaspoon nutmeg.
    1⁄2 teaspoon ground black pepper.

  2. I love the taste of mushrooms, but not the texture, so I chopped my mushrooms fine, then followed the recipe. Once it was cooked, I put it in my vitamix and pureed it. Wow! Awesome taste and smooth texture! So good it could be thinned out a little and become cream of mushroom soup. Thanks Julie for a great tasting recipe!

  3. Note to self: Don’t skimp on the mushrooms!!! OMG! Finally made this with 20 oz of mushrooms. It is SOOOOO tasty. I kept them very large to add a bit of texture and absolutely loved it over brown rice and asparagus!!! What a keeper!!!!

    Thank you Julie!!!! Another winner!!!

  4. The gravy was a hit! My gravy loving SAD eater’s loved it!! And of course mama and I loved it too! Pureed it before putting in the cornstarch. They wouldn’t have known there were ever any mushrooms in it if I hadn’t told them. It was delicious! I was even able to put several servings in the freezer to save for later. This will definitely be a staple.

  5. Never been a big mushroom fan, even after changing to a plant-based diet, but that is slowly changing. I didn’t know what to expect, but after seeing the Stuff Yourself Stuffing recipe and people raving about it, I knew I had to give this gravy a shot and see how it turned out. I guess I wasn’t ready for just how much this recipe made, so I ended up freezing the bulk of it. Good to hear it unfreezes well. I might take Julie’s recommendation and hit the mushrooms in the food processor next time, as I tried to chop the size of the mushrooms down when I added them to the skillet. Overall this gravy went great with the stuffing, thanks for another successful recipe!

  6. This is a fantastic recipe!!! I have found that it freezes very well, so it’s easy to have on hand at all times!! Next time I make it, I am going to try slightly pureeing the mushrooms so that I can win over a “mushroom-hater” with this gravy. In addition to mashed potatoes, this is great over “meatballs” (homemade bean/veggie burger formed into balls instead of patties).

    1. Great idea with the sneaky mushrooms! You can also run your mushrooms through a food processor to chop them fine. Proceed with browning the small pieces of them in the same way to add flavor. The small bits will not resemble the texture some kids aren’t fond of in mushrooms.

  7. As a little child I always loved gravy and mashed potatoes only. Now I can enjoy as much of it as I want, thanks to Julie she figured out a way without all the unhealthy stuff in it and it is still my favorite. I could have this every day of the week. Some like Pasta I like mashed potato’s and gravy! Needless to say Julie’s mashed potato’s are the bomb too!
    All of your recipes Julie should be taught in school classes made in homeless shelters, so that the healthy way of eating spreads like wild fire. 🙂

  8. I just made this gravy! How many times can I say “Yummy!!!” in one sentence?! This is soooo good and the flavor is fantastic!!! I made the no fat mashed potatoes to go with it ! Thank you Julie! Your recipes are delicious!!!