This gluten free mushroom gravy is the boss. You can use it on turkey, mashed potatoes, steak, shepherd’s pie, or even eat it on its own. It’s that good.
Jump to RecipeWHAT TYPE OF CHICKEN BROTH SHOULD YOU USE FOR YOUR MUSHROOM GRAVY
You really can use any type of chicken broth, but the best chicken broth that I would suggest using is homemade.
You can season a homemade chicken broth whichever way you like, and that seasoning would lend itself to the gravy.
A seasoned chicken broth, will not have strong flavors, but it would have wonderful afternotes that would add an amazing flavor to your mushroom gravy.
An example of this would be if you added a bay leaf to your homemade chicken broth. 1 bay leaf would season an entire pot of chicken broth. However, you cannot add that 1 bay leaf to your small pot of gravy. It would add a very strong flavor.
I love to make homemade chicken broth. I usually make a variety of chicken broth depending on what I will be using it for.
HOW TO MAKE A GLUTEN FREE MUSHROOM GRAVY
Traditional gravy uses wheat flour as a thickener. A roux is made, and then the broth is added.
In a gluten free gravy, you have to cook all the ingredients first, bring the broth to a boil, and then add the thickener.
There are many thickeners that can be used to make a gluten free gravy, but the most traditional thickener that is used is cornstarch.
You can also use tapioca starch, potato starch, cream of tartar, or rice flour to thicken sauces and gravies.
Tapioca starch and potato starch give a stringy texture which I personally do not prefer.
Rice flour gives a grainy texture, and cream of tartar gives a texture that is similar to cornstarch except that the sauces and gravies come out more translucent.
Cream of tartar is usually used to thicken fruit sauces that are served over desserts, but you probably can use it to thicken gravy as well. I personally have not tried it yet.
If you want to try any of these suggested thickeners to make a gluten free gravy, you’ll have to play around with the amounts. I suggest you add a little at a time, and make sure to mix them with a cold liquid before adding them into the gravy to prevent clumping.
UTENSILS USED IN MAKING THIS GLUTEN FREE GRAVY
- Saucepan
- Chopping board
- Sharp knife
- Wooden spoon
- Measuring cups
- Measuring spoons
- Small spoon
INGREDIENTS USED FOR THIS MUSHROOM GRAVY
- Butter is going to give the gravy a smooth and silky texture. If you are dairy free, you can substitute the butter with coconut butter, coconut oil.
- Cremini mushrooms are basically baby portabella mushrooms, but with a deeper flavor. I also love the color they add to the gravy. without them the gravy would be just gravy, but the mushrooms add a serious earthy and wonderful flavor.
Slightly browning the mushrooms in the butter, and softening them is what allows them to give that amazing flavor to the gravy. So do not skip this step. It is very important! - Cornstarch as mentioned above, is used as a thickener. I like the texture and flavor of the gluten free gravy best, when I use cornstarch. If you do not want to use cornstarch, you can try of the thickeners that I have suggested earlier.
- Chicken broth as also mentioned above, you can use any chicken broth you like, but homemade is best.
- Salt You can adjust the salt to your liking, especially if you are using a chicken broth that is high in sodium. You might want to reduce the amount of salt a little bit.
- Pepper I love to use freshly ground pepper because it adds the best flavor, but you can use any type of pepper you like.
- Dried parsley I like to add that close to the end of cooking to preserve its flavor. The longer you cook the spices, the more they lose their flavor. So if you want the best flavor out of leafy spices, always add them to the end of cooking.
MORE AMAZING GLUTEN FREE RECIPES
Green Bean Salad
Gluten Free Chocolate Chip Cookies
18 Gluten Free Thanksgiving Recipes
Gluten Free Sugar Cookies
Mushroom Gravy Gluten Free
Equipment
- Saucepan
- Chopping board
- Sharp knife
- Wooden Spoon
- Measuring cups
- Measuring Spoons
- Small spoon
Ingredients
- 2 tablespoons butter
- 2 cups thinly sliced cremini mushrooms
- 3 tablespoons cornstarch
- 1 pint chicken broth or 16 oz
- 2 teaspoons salt
- 1 teaspoon freshly crushed pepper
- 1 teaspoon dried parsley
Instructions
- Place the butter into the saucepan and allow it to melt on medium heat.
- Once the butter is melted, add in the sliced cremini mushrooms, season with salt and pepper, and sauté on medium to high heat until tender. About 3 to 5 minutes.
- Meanwhile, separate about a ¼ cup of chicken broth, add the cornstarch to the ¼ cup and mix until there are no more clumps.
- Once the mushrooms are slightly browned, and tender, add in the chicken broth, and bring to a gentil boil.
- Add in the parsley, and slowly pour in the cornstarch mixture as you continuously mix. Continue to mix the gravy until the mixture thickens and begins to boil. Once the mixture reaches a full boil, reduce the heat to medium low, and continue to mix for 2 to 3 minutes. This extra cooking time will allow the raw cornstarch flavor to disappear. Remove from heat, allow to cool slightly, and serve.
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