Mommy’s Mushroom Gravy 2.0


  • 1 onion, chopped
  • 2-3 cloves garlic, minced
  • 12 ounces mushrooms, sliced
  • 2 cups vegetable broth
  • 2 teaspoons white miso (white has the lowest sodium content)
  • 2 tablespoons gluten-free flour mixture or whole wheat flour
  • 2 tablespoons low-sodium tamari
  • 1-2 tablespoons cooking sherry (optional)
  • Freshly ground black pepper

Adapted from The Prevent and Reverse Heart Disease Cookbook

A wonderful gravy, just in time for holiday season.

1. In a saucepan, cook the onions over medium-high heat, stirring and adding a splash of water to the pan if they start to burn. Allow the onions to brown a little. Add the garlic and muxhrooms, and continue cooking until the mushrooms soften. Again, add a splash of water, as needed, to keep the mixture from burning.

2. Add 1 cup of the broth to the pan and stir.

3. To the remaining cup of broth add the miso, flour, and tamari, and stir until dissolved. Add the dissolved miso and flour mixture to the pan along with the sherry (if using). Continue cooking until the gravy thickens to your liking. Season with pepper to taste. Serve warm.