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Porcini Mushroom Gravy

by Cheryl Forberg, RD on November 5, 2011

healthy mushroom gravy alternativeThis is an easy way to make delicious gravy without cholesterol-laden pan drippings. It’s delicious with any protein, from poultry to pork. Feel free to use different dried mushrooms such as shiitakes or morels.

Makes 2 cups

1/2 ounce dried porcini mushrooms
2 tablespoons warm water
1 1/2 tablespoons grapeseed or canola oil
6 tablespoons white whole wheat flour (I used King Arthur brand)
2 cups fat-free, low-sodium chicken broth
1 teaspoon onion powder
3/4 teaspoon salt (optional)
1/4 teaspoon ground black pepper (or to taste)

Soften the mushrooms in the warm water for 5 minutes.

Meanwhile, in a 2-quart saucepan, heat the oil over medium heat. Whisk in the flour until blended and continue stirring until the roux is lightly browned and develops a nutty aroma, 2 to 3 minutes.

Whisk in the broth, onion powder, and salt (if using). Bring to a gentle boil, stirring, and cook until just thickened. Cook and stir for 1 minute to remove the flour’s raw starchy flavor. Remove from the heat and season with the pepper. Add the softened mushrooms and any soaking liquid.

Scrape the mixture into a food processor or food mill and puree. Return the mixture to the saucepan. Heat just to a simmer and serve hot.

Per 1/4 cup: 50 calories, 3 g total fat (0 g saturated), 0 mg cholesterol, 115 mg sodium, 5 g total carbohydrates (0 g sugars), 2 g fiber, 1 g protein