Mixed Mushroom Gravy

Mixed Mushroom Gravy

This is the easiest gravy that I have ever made.

Plus, it can top anything- For dinner tonight, we are topping it over some broiled Brie steaks (recipe to come soon!) It's delicious over the fettuccine-style shirataki noodles, or dreamfields pasta. Just mix in some grilled chicken and you have quite an entrée! You could mix in some green beans and bake with some sautéed onion and have an excellent thanksgiving-worthy green bean casserole! I love the versatility of this recipe. It makes about 2 cups. You could leave it with big mushroom pieces (like the one pictured) or you can use your stick blender to make it smoother. When topping meat I prefer to let the big pieces be, but mixed in dishes like a green bean casserole, you should puree it a bit.

Mixed Mushroom Gravy

Serves 8

1.2 Net carbs per serving (about 1/4 cup)

2 tablespoons Olive Oil

2 cups sliced white mushrooms

2 cups chopped portabello mushrooms

2/3 c heavy cream

1 c water

1 teaspoon "Better Than Bullion Organic Mushroom Base"

1 teaspoon pepper (to taste)

1 teaspoon dried thyme

1. Sauté mushrooms in olive oil until tender. Add water and bullion base and bring to a boil. Add cream, pepper and thyme and let boil for about 5 minutes until the sauce coats the back of a spoon. Once it does, reduce to a simmer for about 10 more minutes.