Mushroom Gravy

When I see this picture I just want to grab that spoon and ‘go-to-town’ on that gravy. Gravy is something that seemed like an unrealistic dream back when I began this journey. Now I have it at least once a week. You can use any kind of mushroom you want. My faves are morels and portabellas. You are in control and you get to choose! woohoo!

Ingredients

1. 2 small onions or 1 large - sliced or chopped (your preference)

2. 3 cups of mushrooms (your choice) brown mushrooms will produce brown gravy and white mushrooms will produce white gravy. (portabellas are pictured)

3. 1 cup of water

4. 1/2 tsp garlic powder or granules

5. Salt/pepper to taste

6. 3 TBSP water (dipped from mushroom broth at the end)

7. 1 TBSP potato starch

   Directions:

   Step 1. Saute the onions and mushrooms in a skillet along with the 1C of water until mushrooms are tender and onions are translucent.

   Step 2. Add the seasonings (if desired)

   Step 3. When the veggies appear cooked take 3 TBSP of the broth inside the skillet and place in a separate bowl. Add the 1 tbsp of starch and whisk until starch is dissolved. Add to skillet and simmer a little longer until the juice is thickened. You can adjust the gravy at this point. More water if thinner gravy is desired. If you want thicker than step #3 with more broth and more starch.

   Serving suggestions: Pour over mashed potatoes or baked potatoes or a hamburger patty if you are a meat eater. ENJOY!