October 11, 2014
Dips/Dollops/Drizzles

Gluten-Free Mushroom & Port Gravy


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There's no skimping when you prepare this gluten-free version of my Hasty Mushroom & Port Gravy. It is thickened with cornstarch instead of flour, makes a lot, and can be cooked in advance. Need a gravy guide? Hop on My Gravy Train.

1 tbsp (15 mL) extra virgin olive oil
1 shallot, finely chopped
8 oz (125 g) button or cremini mushrooms, sliced (about 3-1/2 cups/875 mL)
1 tsp (1 mL) or more kosher salt
1/4 cup (60 mL) unsalted butter
3-1/2 cups (375 mL) cold, low-sodium beef stock
1/2 cup (125 mL) cornstarch
1/2 cup (75 mL) dry port
1 tsp (5 mL) thyme leaves
1/4 tsp (1 mL) freshly ground pepper
Browning to taste

In medium pan, heat oil on medium heat until shimmery. Add shallot and cook, stirring often, 1 minute, or until softened. Add mushrooms and 1/2 tsp (2 mL) salt. Cook, stirring often, 2 minutes, or until liquid is released and evaporates, and mushrooms sound squeaky and start to turn golden. Scrape into small bowl. Reserve pan.

In medium measuring cup, stir together 1/2 cup (125 mL) stock and cornstarch until smooth. (Use 4 tbsp/60 mL cornstarch for thin gravy or 6 tbsp/90 mL for thick gravy.)

In reserved medium pan, melt butter on medium heat. Give cornstarch mixture a big stir and whisk it in carefully (mixture will sputter). While whisking, pour in remaining 3 cups (750 mL) stock and port. Add thyme, 1/2 tsp (2 mL) salt and pepper. Return mushroom mixture and juices to pan. When gravy comes to boil, reduce heat to medium-low and simmer, whisking often, 3 to 5 minutes, until thickened and bubbly.

Add browning. Adjust salt.

Makes 4 cups (1 L).

  • To prevent lumps, the stock mixed with the cornstarch must be cold.
  • Browning is sugar so darkly caramelized that it has lost its sweetness. It is used as food colouring in everything from gravy to cake. Supermarkets sell it.
  • Do not cover the pan to keep the gravy warm. It will thin out if steam attacks it.
  • You can prepare this gravy a day or three in advance. Refrigerate it, and when the time comes, reheat in a small pan on medium-low heat, whisking occasionally, until bubbly. Or use the microwave, stirring every 30 seconds.
  • If you have juices from a roast, stir them into the gravy.

Credit: Susan Sampson
Tested in Imperial