We made it through Christmas! Did you have a great time with your family and yummy food and opening gifts?
We had a wonderful Christmas morning, eating blueberry muffins my middle daughter made and seeing what gifts we all gave each other. It was a beautiful sunny day, and we enjoyed each other as the kids played with their new toys. But then I had to go to work, so I gave the heating instructions for the Christmas dinner to my husband, crossed my fingers, and headed out to the hospital
When I got home the next morning, the whole Christmas dinner had gone off without a hitch. He’d prepared the whole thing and packed all the food away neatly into the refrigerator. I’d made a gluten free cornbread stuffing for the baby and I had some of my mushroom gravy leftover in the freezer, so I was all ready to have my Christmas dinner for lunch. But they ate all the gravy! You can’t have stuffing without gravy! I was so disappointed. But then I realized that I had almost all the ingredients for the gravy and I was going to be next door to the grocery store late, so I decided a new batch of gravy was required.
Honestly, I don’t blame the kids for eating up all the gravy. It really is good enough to eat like a soup! And after you cut up the mushrooms and an onion, it’s just a little stirring and adjusting your seasonings. This recipe makes enough for a holiday meals, so now I have some in the frig and a bag in the freezer for later. I might pull it out another time to pour over potatoes or rice! Since so many of you asked for this recipe, here it is!
Ingredients
1/2 cup olive oil
8 oz baby portabella mushrooms, finely chopped
one onion, finely chopped
one tablespoon fresh rosemary, minced (can use dry if you don’t have fresh)
one teaspoon dried thyme
4-5 cups of good veggie broth (homemade if you’ve got it)
1/2 cup flour (I used einkorn to keep it low gluten)
1 tablespoon of dark miso (I used red miso)
1 teaspoon Better Than Bouillion mushroom base
1 teaspoon coconut aminos
2 tablespoons white wine (optional, but good)
First, chop your mushrooms, onions and herbs.
Then saute your onions and mushrooms in the hot oil in a large, deep skillet. Add your herbs after the veggies are softened.
Sprinkle the flour into the oil and veggies and stir until the flour is completely combined and the veggies are coated, 3-4 minutes.
Add the broth and whisk to combine. Bring to a simmer. The gravy will thicken as it cooks.
Add your miso, bouillion paste, coconut aminos and whisk to combine. Start light with these ingredients – these are your salt and you can always add more!
Add the white wine and stir to combine. Adjust your seasonings to taste and enjoy!
What was the best part of your Christmas dinner? Please share in the comments below!
