Side Dishes > Gluten-Free Side Dishes > Adapted Gluten-Free Sides > Gluten-Free Gravy

Creamy Gluten-Free Mushroom Gravy

This rich and savory gluten-free mushroom gravy is perfect for topping mashed potatoes, roasted vegetables, or your favorite protein. It's made with simple ingredients and comes together quickly for a flavorful and satisfying side dish.

This gluten-free gravy recipe uses a combination of gluten-free flour and cornstarch to thicken the sauce, ensuring a smooth and lump-free consistency. The mushrooms provide a deep, earthy flavor that complements a variety of dishes.

Prep Time
10 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 2 tablespoons Olive Oil
  • 8 ounces Cremini Mushrooms
  • 1 medium Shallot
  • 2 cloves Garlic
  • 2 tablespoons Gluten-Free All-Purpose Flour
  • 1 tablespoon Cornstarch
  • 2 cups Vegetable Broth
  • 1/4 cup Dry Sherry (optional)
  • 1/4 cup Heavy Cream
  • 1 teaspoon Fresh Thyme
  • to taste Salt
  • to taste Black Pepper

Prepare the Mushrooms and Aromatics

Clean the cremini mushrooms and slice them thinly. Finely dice the shallot and mince the garlic. Fresh thyme leaves should be removed from the stems. Having everything prepared in advance will streamline the cooking process.

Sauté the Mushrooms

Heat the olive oil in a medium saucepan over medium heat. Add the sliced mushrooms and cook until they are softened and have released their moisture, about 8-10 minutes. Be sure to stir occasionally to prevent sticking. The mushrooms should be nicely browned.

Add Aromatics and Flour

Add the diced shallot and minced garlic to the saucepan with the mushrooms. Cook for another 2-3 minutes, until the shallot is softened and fragrant. Stir in the gluten-free all-purpose flour and cornstarch, and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the gravy.

Deglaze and Simmer

Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming. If using, add the dry sherry and bring the mixture to a simmer. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency, stirring occasionally.

Finish and Serve

Stir in the heavy cream and fresh thyme. Season with salt and black pepper to taste. Heat through gently, being careful not to boil. Serve the creamy gluten-free mushroom gravy hot over your favorite dishes. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 75, Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 15mg, Sodium: 150mg, Carbohydrates: 5g, Fiber: 1g, Sugar: 1g, Protein: 2g

Other Considerations for Nutrition

This recipe can be made lower in fat by substituting the heavy cream with unsweetened almond milk or cashew cream. Be aware that this will change the flavor and consistency of the gravy. Always check the labels of your ingredients to ensure they are gluten-free.

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FAQ

  • Can I make this gravy ahead of time?

    Yes, you can make the gravy ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving, adding a little more broth if needed to thin it out.
  • Can I use a different type of mushroom?

    Yes, you can use other types of mushrooms, such as shiitake, oyster, or a combination of different varieties. Keep in mind that different mushrooms have different flavor profiles, so the taste of the gravy may vary slightly.
  • What can I use instead of sherry?

    If you don't have sherry, you can substitute it with an equal amount of dry white wine or simply omit it from the recipe. The sherry adds a depth of flavor, but the gravy will still be delicious without it.