Recipe: Mushroom Gravy

Good Gravy!

My favorite part of Thanksgiving is stuffing and mashed potatoes, but they need gravy, or they just don't sing! I got tired of canned mushroom gravy, and given the amount of BPA now found in can lining, here's a mushroom gravy that's from scratch, and is SOOOO good. You can make it as soup all year round!

Ingredients:

Two cups chopped mushrooms (any kind you like!)

 1/2 shallot chopped in half again

 1/2 clove garlic chopped in half again

 2 cups water

 2 tbsp pasture butter

 1 tbsp Organic Coconut Oil

 1/2 tsp xanthan gum (more if needed)

 1 tsp black pepper

 1 tsp iodized salt

 2 tsp fresh thyme

 2 tsp fresh rosemary 

cheese cloth

Directions:

1. cook mushrooms  1/4 garlic 1/4 shallot with 1tbsp coconut oil until soft. *

2. In separate pan add butter, remaining garlic and shallot, water, salt, pepper, and fresh herbs in cheese cloth sachet. whisk in gum. bring to a boil and let thicken (about ten min)

3. Remove herbs in cloth, garlic, and shallot. Discard.

4. Add mushrooms from pan.

5. Put in blender or food processor until smooth. if too thick more water can be added!

* For this recipe, do not chop up or mince garlic or shallot, simply cut into halves and then cut one half in half again. We want the gentle flavors of each cooked in, but the mushrooms must be the stars. 

ENJOY!

BKBTY