Paleo Mushroom Gravy -

This easy mushroom gravy is brothy, thick and made with clean ingredients perfect for any holiday dish or your favorite comfort foods. #vegan #dairyfree #whole30

5 from 3 votes

Paleo Mushroom Gravy

This delicious mushroom gravy is the perfect accompaniment for mashed potatoes, pot roast, salisbury steak, meatloaf, and more. Thickened with an arrowroot starch slurry, this flourless gravy is a great way to upgrade paleo and Whole30 recipes to comfort food status.

Prep Time5

Cook Time15

Total Time20

Course: Dressings & Sauces

Cuisine: American

Keyword: keto gravy, whole30 gravy

Servings:

Calories: 82kcal

Author: Valerie Skinner

Equipment

large pan or skillet
small mixing bowl
Whisk

Ingredients

8 ounces white mushrooms sliced
¼ cup red onion diced small
2 teaspoons garlic minced
2 tablespoons fresh rosemary minced fine
1 tablespoon ghee or grass-fed butter
2 tablespoons coconut aminos or The New Primal Classic Marinade
2 cups beef broth
2 tablespoons arrowroot starch
salt & pepper to taste

Instructions

In a large saute pan, warm butter or ghee over medium-high heat. Add the mushrooms, garlic, onion, and rosemary, and cook until the mushrooms soften and everything begins to brown.
Stir in the beef broth and coconut aminos (or New Primal marinade), and lower the heat to a simmer.
Meanwhile, add the arrowroot starch to a small bowl and whisk with enough water to make a smooth paste-like slurry.
Then, whisk the slurry into the simmering gravy until fully incorporated.
Let the gravy continue to simmer until it is thickened to preference (about 10 minutes).
Serve right away or let cool and keep stored in an airtight container in the fridge for 7-10 days.

Notes

For Whole30 purposes, cook the mushrooms and aromatics in ghee or avocado oil (as butter isn't compliant).

Nutrition