This gravy is my all-time favorite and worth the effort if you love gravy. The rosemary imparts rich flavor that can be used to dress vegetables, meats or grains. Try it on baked sweet potatoes.
Rosemary Portobello Gravy
• 3 tablespoons olive oil
• 1⁄2 large onion, sliced
• 1 sprig rosemary
• 1 sprig thyme
• 2 tablespoons whole-wheat or gluten-free flour
• 3 cups chicken or vegetable stock
• 1 teaspoon sea salt
• 1 portobello mushroom cap, diced
1. Pour olive oil into a frying pan or medium-sized saucepan. Add onion, rosemary and thyme, and cook over medium-low heat until onion starts to brown, or about 20 minutes.
2. Remove onion, rosemary and thyme to a bowl for later use. Add flour to pan and whisk to a thick paste. Allow to brown for about 1 minute.
3. Add 1 cup stock, whisking constantly until there are no lumps. Whisk in remaining stock and salt.
4. Add mushroom cap and reserved onion, thyme and rosemary to gravy and simmer for 10 to 15 minutes.
5. Strain out solids to serve.
Learn about this flavorful herb in All About Rosemary: From Growing to Harvesting.
Adapted with permission from Weekend Wonder Detox by Michelle Schoffro Cook, available from the Mother Earth Living store.