This gravy is super healthy and low fat, especially if you omit or reduce the salt and use wheat flour for the roux, packed with earthy flavor from the mushrooms. Avoid using olive oil in favor of vegetable broth for the sauté to further reduce the fat content. If you omit salt completely be warned it can be a bit bland - even just a little goes a long way.
4cupsvegetable brothEither no salt or salted, plus 3 tbsps. of same and some reserve
3sprigsfresh thymeOr ½ tsp dried
1tspsaltOptional
1yellow onionChopped fine
3stalksceleryChopped fine
2clovescrushed garlic
4ozportobello mushroomsOr mushrooms of choice
¼cupwhite or wheat flour
1cupwater
Instructions
Add the onions, celery, salt (if using no-salt broth, or omit if on low salt diet), thyme and garlic to a large, deep sauté pan on low-medium heat, along with the 3 tbsps vegetable broth. Sauté until soft, about 15-20 mins. Stir frequently and add more vegetable broth as needed, to keep from burning.
When the sautéed mixture is soft and fragrant, add the vegetable broth and mix together. Let simmer for about 10 more minutes.
With the water and flour, create a slurry (or roux) and mix well in a glass with a fork.
Slowly pour the roux into the broth mixture, mixing as you go so that it does not clump. Add until it gets to your preferred gravy texture - be careful as it will thicken quickly the more roux is added.
Once the gravy reaches your preferred thickness, remove from heat. Serve hot and enjoy!