Wild Mushroom Gravy with Red Wine {vegan, grain free, gluten free}
Try this Wild Mushroom Gravy with Red Wine {vegan, grain free, gluten free} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
dairy free
pescatarian
- salt to taste
- 1/4 teaspoon ground black pepper
- 1/4 cup red wine
- 2 tablespoon oil
- 2 cups vegetable broth
- 4 cloves garlic finely chopped
- 2 tablespoons tapioca flour
- 1 cup chopped white onion
- 2 tablespoons finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 8 ounces mushrooms sliced or chopped (i used porcini shiitake, oyster mushrooms)
- 3 tablespoons organic soy sauce
- Carbohydrate 35.7800746863263 g
- Cholesterol 0 mg
- Fat 108.201775534071 g
- Fiber 1.29993838534491 g
- Protein 0.515479862229341 g
- Saturated Fat 14.0604660204958 g
- Serving Size 1 1 recipe (966g)
- Sodium 4594.10367716909 mg
- Sugar 34.4801363009814 g
- Trans Fat 5.23055527035619 g
- Calories 1187 calories
Heat oil in a large skillet over medium-high heat, then add onion and cook for 3 to 4 minutes or until translucent.Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender. Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant. Add wine and cook 1 minute, stirring constantly. Stir in broth and bring to a simmer.In a small bowl, whisk together soy sauce and tapioca flour to form a thick paste. Add mixture to the skillet, whisking constantly to make sure paste dissolves. Bring mixture to a boil and cook 2 minutes, stirring constantly. Add pepper and serve gravy hot.
