- Prep Time
- 10 mins
- Total Time
- 25 mins
- Makes
- 1 1/2 cups (375 mL)
Ingredients
- 3/4 cup + 2 tbsp
- vegetable broth, divided
- 205 mL + 30 mL
- 2 tsp
- cornstarch
- 10 mL
- 1 tbsp
- olive oil
- 15 mL
- 2
- cloves garlic, minced
- 4 cups
- sliced mixed mushrooms
- 1 L
- 1/4 cup
- white wine
- 60 mL
- 1 tsp
- lemon juice
- 5 mL
- 1 tsp
- chopped fresh thyme
- 5 mL
- 1/2 tsp
- pepper (approx.)
- 2 mL
Method
- Step 1
- Stir 2 tbsp (30 mL) of the broth with cornstarch in a small bowl; set aside.
- Step 2
- Heat a large skillet over medium-high heat. Add olive oil and garlic; sauté until fragrant, about 1 min. Add mushrooms; cook until mushrooms are lightly browned, 5 to 7 min.
- Step 3
- Add wine to mushroom mixture; cook until almost all liquid is absorbed, about 2 min. Add remaining broth and lemon juice.
- Step 4
- Stir in cornstarch mixture, thyme and pepper. Cook until thickened, about 1 min.
Tips
If you prefer runnier gravy, finely chop mushrooms, and add more vegetable broth to thin to desired consistency.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Characteristics
30 Minutes or Less Dips / Spreads / Sauces Easter Lactose Free Low Fat Nut Free VegetarianNutritional Facts Per Serving
- Nutrition Description:
- Per 1/4 cup (60 mL)
- Calories:
- 40
- Fat:
- 2 g
- Carbs:
- 3 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Protein:
- 2 g
- Sodium:
- 310 mg
