I have never been good at making gravy. Even when I used to make gravy with real milk and flour, I was never good. I would either burn it, it would be lumpy, or it would be attack of the super liquid gravy. Just not for me. As a matter of fact, I would only ever eat gravy when my sister was around to make it. Her’s was good… reallllyyy good!
Once we went dairy free for my sons allergies I pretty much just gave up on gravy. I attempted to try a few recipes I found online from time to time, but they either involved kitchen gadgets I didn’t have or they took too much effort. Not that I am lazy in the kitchen, but when it comes to a dish I was never really great at making in the first place… my patience just isn’t there. I actually love to put the time into a meal to give it that extra something- even with the two littles running most of my days and taking up most of my time. I just like to eat good food. Anywho, none of the other gravies met my needs. And this recipe, I have to admit, did not start of as a gravy. I can’t really remember what I was aiming for when this wonderful gravy happened (some kind of cream sauce) but I am glad it did. It is a weekly dish and one of my husbands favorites too!
Playing with this recipe is fun too! Once I took the basic recipe, and added ground pork (seasoning it like I do my breakfast sausage) for a wonderful sausage gravy in the morning. I have also added leeks and onions to saute with the mushrooms for a flavor filled gravy to top over chicken. My latest idea has been to add it to green beans and make a delicious and healthy substitute for the famous Thanksgiving dish: Green Bean Casserole! In the pictures below I just added the gravy over top of the beans and that was great. Baking it in a dish in the oven could be fun too, but I plan on tossing it all together and adding caramelized onions on top for our holiday dish!! Tis’ the season to go all out. Why not!?
So there you have it, it’s simple and doesn’t require any magic kitchen tools. Can’t get any better… unless someone wants to come over and make it for me??
Without further ado… My allergy-free and paleo friendly Mushroom Gravy!
Note* Mushrooms can be cut to any size (really big chunks or really small) depending on how you use your gravy and what you put it on. I like to change it up. Makes things fun— yes, I realize I just that. Sad, but true: small things excite me!
- 1 pint of mushrooms (I use baby bella)
- 1 110z box full fat coconut milk
- 2 cloves of garlic minced
- 1 Tablespoon coconut oil- for sauteing
- ¼ t sea salt
- ¼ t pepper
- garlic powder
- onion powder
- Add oil to skillet over medium-high heat.
- Once heated, add (washed) mushrooms and salt. Let cook down. (about 5-7 minutes)
- Add garlic and toss around for a minute. Just long enough to release the flavor.
- Pour coconut milk over mushrooms and garlic and stir. Turn heat down to medium low and continue to stir and let come to a simmer.
- Add additional spices to taste. I usually add about ¼ t (guessing) of each.
- Gravy will be slightly browned and will thicken as you simmer. Remove from heat once it has reached desired consistency and serve.
Add green beans and top with caramelized onions for a casserole substitute. (see above)
I am very guilty of being an “eyeballer”. I can’t stand using measuring spoons most times during cooking and really only have them around for baking. So I gave you rough guestimates on the salt and pepper in the recipe and didn’t even bother with the others. I would assume they are about the same (1/4t) but really just spice to taste.