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Portabella Mushroom Gravy

Portabella Mushroom Gravy

You can use any kind of mushrooms to make this tasty gravy, or you can use several kinds of mixed mushrooms, using some good vegtetable broth, goes very well with mashed potatoes.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


1 each onions
medium size, finely chopped
1 tablespoon canola oil
2 cloves garlic
1 ½ cups mushrooms, portabello
chopped cleaned
2 ⅓ cups stock
vegetable, low-salt
3 tablespoons soy sauce, light
¼ teaspoon thyme
teaspoon sage
crumbled dried
1 tablespoon cornstarch
2 tablespoons water


Heat canola oil in a medium saucepan over medium heat.

Add onion and garlic, cook, stirring often, until softened, about 8 minutes.

Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

Add vegetable broth, soy sauce, thyme and sage; simmer for about 15 minutes.

Mix cornstarch and water in a small bowl.

Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.

Season with black pepper.

Serve hot.


* not incl. in nutrient facts



about 9 years

I made this mushroom gravy with the garlicky mashed potatoes, I have maken mushroom gravy twice, first time I used the oyster mushrooms, this time I used the portobello mushrooms, and they were both great, I was also using homemade vegetable broth, and it made a big difference with the store-buy vegetable broth, it let gravy very tasty. These two recipes are both excellent.

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 4044% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 452mg 19%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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