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Gluten-Free Gravy with Mushrooms and Onions

Gluten-Free Mushroom Onion Gravy on Pork Chops

Gluten-Free Mushroom Onion Gravy on Pork Chops

 

There is no doubt that a favorite at my house is gluten-free gravy with mushrooms and onion.  A steaming mushroom gravy to spread over dinner can definitely step up the flavor to another level.

Gluten-free or not, meat, chicken or vegetables often taste so much better with the complement of a simple gravy.  This is not an unhealthy, fat-laden indulgence, either.

It can be made with a surprisingly small amount of fat, whether from drippings, oil or butter.  In fact, it tastes better if there isn’t much grease in it.

The gravy I made for these pictures had plenty of onion and mushrooms in it, as you can see.  The meat I served it with was boneless pork loin chops, which cook quickly and, while they’re so lean that they do require a little added oil for pan-grilling, that makes it easy to prepare a meat-flavored gravy in the same pan.

Drippings from a roast can also be used to make a gravy by simply measuring a small amount into a saute pan or small saucepan, and then following the rest of the directions below.

Pork chops contribute a good flavor to a gravy, but for a vegetarian gravy, oil could easily be used to sauté the vegetables and make a base for the gravy.

 

Gluten-Free Gravy with Mushrooms and Onions

Ingredients:

1/2 Cup Onion, cut into segments or chopped

1/2 Cup Mushrooms, sliced (canned, drained, reserving liquid)

1/2 Teaspoon Garlic, minced (optional)

1 Tablespoon Drippings (from meat you’ve just cooked), or you can use Oil or Butter

2/3 Cup reserved Mushroom Broth (with water added to equal this amount)

3 Tablespoons Sweet Rice Flour, Arrowroot Starch or Bean Flour

1/3 Cup Cold Water

Dash Salt

Dash Pepper

Dash Thyme, optional

Water, to thin to right consistency

Directions:
In heavy skillet, heat the drippings, oil or butter over medium heat.  Sauté the onions, mushrooms and garlic for several minutes until the onions begin to look transparent.
Add the broth all at once to skillet, and continue to cook.
In a small bowl or cup, combine flour or starch with 1/3 cup cold water.  Stir until smooth, then stir into pan juices.  Cook and stir constantly over medium heat until thickened and bubbly.  Adjust seasoning as needed and serve.
Makes 6 to 8 servings, about 1 cup.

 

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Linked to:

Vegetarian Mamma’s Gluten-Free Fridays

Rattlebridge Farm’s Foodie Friday

Miz Helen’s Country Cottage Full Plate Thursday

The Better Baker’s Weekend Potluck

Homegrown & Healthy’s Mostly Homemade Mondays

Simple Life of a Fire Wife’s Inspire Me Mondays

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Tessa, The Domestic Diva’s Allergy Friendly Wednesdays