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Wheat-free Mushroom Gravy

By Siri Ved Kaur

Yield: 4 cups

The key to making a perfect wheat-free gravy Is to thicken it with either cornstarch or arrowroot powder. If you use arrowroot powder, once added it is important to cook only long enough to thicken and do not allow it to come to the boiling point. Overheating will return it to a watery consistency. With cornstarch you will have a more stable result.

¼ cup ghee or olive oil

l pound sliced mushrooms

½ bunch green onions, chopped

1 teaspoon minced garlic

4 cups water

½ teaspoon poultry seasoning

½ teaspoon black pepper

¼ cup arrowroot powder or cornstarch

3 tablespoons tamari soy sauce or Bragg Liquid Aminos to taste

Heat ghee or oil in a large saute pan or skillet over medium-high heat. Add mushrooms, onions, and garlic and saute until browned and soft. Add water, poultry seasoning, and pepper. Bring to boiling point and let simmer a few minutes. Turn heat to low.

Mix arrowroot or cornstarch with about ½ cup water to make a thin smooth slurry. Slowly add the slurry to the mushroom-water mixture, stirring all the while until smooth. Cook until thickened and translucent.

Immediately remove from heat. Adjust seasoning with salt or tamari and pepper.

This recipe can be found in From Vegetables, With Love by Siri Ved Kaur, available through KRI.

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.