October 11, 2014

Gluten-Free Peppery Mushroom Gravy

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This is the gluten-free version of my pleasantly pungent and plentiful Hasty Peppery Mushroom Gravy. It is thickened with cornstarch instead of flour. The recipe can be prepared in advance. Need a gravy guide?Hop on My Gravy Train.

4 cups (1 L) cold, low-sodium chicken stock, divided
4 to 6 tbsp (60 to 90 mL) cornstarch, to taste
1/4 cup (60 mL) unsalted butter
8 oz (250 g) mixed mushrooms, thinly sliced
1 tbsp (15 mL) gluten-free soy sauce or worcestershire sauce
1 tsp (15 mL) or more kosher salt
1/4 tsp (1 mL) freshly ground white pepper
Browning to taste

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 medium pan, melt butter on medium heat. Add mushrooms. Cook, stirring often, 3 minutes, or until mushrooms are turning golden. Using slotted spoon, transfer mushrooms to bowl.

Return pan to medium heat. Give cornstarch mixture a big stir and whisk it in carefully (mixture will sputter). While whisking, pour in remaining 3-1/2 cups (875 mL) stock. Whisk in soy sauce or worcestershire, 1 tsp (5 mL) salt and pepper. Add reserved mushrooms. When mixture comes to full boil, cook, whisking often but gently, 1 minute, or until thickened.

Remove from heat. Adjust salt. Stir in browning.

Makes 4 cups (1 L).

  • To prevent lumps, the stock mixed with the cornstarch must be cold.
  • If desired, simmer the stock beforehand with 2 stalks thyme or parsley, 1 stalk rosemary or 1 sprig sage. Strain and cool before using.
  • 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.
  • The gravy can be reheated. Do not cover the pan to keep it 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