Mushroom-Onion Gravy

Mushroom gravy is great on mashed potatoes, roasted vegetables, main dishes and side dishes.


Sliced mushrooms 10 Ounce
Diced onion 1 Cup (16 tbs)
Whole wheat flour/Cornstarch 1⁄4 Cup (4 tbs)
Vegetable stock/Water 1 Cup (16 tbs)
Spices 2 Teaspoon (Basil, Oregano, Marjoram, Parsley)
Tamari sauce/Soy sauce 2 Tablespoon (Wheat Free)
Water/Vegetable stock 1⁄2 Cup (8 tbs) (For Thinning The Gravy)


Over medium high heat in a medium size sauce pan, add 2 tablespoons of water. Add the mushrooms and onion. Cook for 10-15 minutes stirring every 2-3 minutes.

Add all of the flour to a glass and, while slowly pouring in about half of the water or vegetable stock, stir vigorously with a fork until all of the flour is blended in. Set this aside until the mushrooms and onions are cooked.

Add the flour mixture to the mushrooms and mix. Bring to a boil. If the gravy is too thick, add some of the water to desired consistency.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 228Calories from Fat 14

 % Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.43 g2.2%

Trans Fat 0 g


Sodium 2143.1 mg89.3%

Total Carbohydrates 49 g16.4%

Dietary Fiber 10.5 g42%

Sugars 7.4 g

Protein 10 g19.9%

Vitamin A 1.2% Vitamin C 26.3%

Calcium 12% Iron 16.8%

*Based on a 2000 Calorie diet