Ingredients
Method
- Clean, dice, and boil the potatoes.
- Once the potatoes are done, place a strainer over a glass bowl and drain the potatoes, keep the potato water.
- Prepare a large fry pan with oil.
- Clean and slice the fresh mushrooms, add the mushrooms to the fry pan.
- Peal and dice the onion and add to the fry pan with the mushrooms.
- Saute the mushrooms and onions until slightly browned and caramelized.
- Once the mushrooms and onions are done, add the potato water.
- In a large measuring cup, blend the vegetable broth, salt, pepper, minced garlic, liquid amino, cornstarch, and the gluten free flour.
- Slowly pour the mixture over the mushrooms and onions.
- Stir as you bring everything to a boil, then turn down to a medium heat.
- Keep stirring while the gravy thickens.
- Once the gravy has thickened, turn off the heat, let the gravy set while preparing to serve. The gravy will continue to thicken as it cools.
Notes
For this gravy, you do need to use potato water, so make sure to always save that water from the boiled potatoes, so that you can make a thick gravy.