Thanksgiving Mushroom Gravy

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Skill Level
Preparation Time 5 minutes Total Time 20 minutes
Servings 10 Cost Per Serving $0.75
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1 1/2 cupsWater or Vegetable Stock
1/4 cupDried Mushrooms (Porcini or Shiitake)
1Shallot or Small Onion, minced
2 tbspOlive Oil
1 tbspFlour (All-purporse, Whole Wheat or Quinoa Flour will work)
1 tbspLemon Juice
1 tbspTamari / Soy Sauce
1 tsp eachRosemary and ​Thyme, finely chopped
2 tbspParsley, finely chopped
1/2 tspGround Black Pepper


  1. ​Bring the vegetable stock to a simmer in a small pot over medium high heat.  Add dried mushrooms and remove from heat. Let sit for at least 5 minutes.
  2. Add minced shallots to a medium sized sauté pan over medium heat and cook until softened and lightly browned, about 2 minutes.
  3. Sprinkle flour over the shallots and stir well with a whisk or wooden spoon. Slowly add some of the mushroom stock and continue to whisk well. Continue adding stock until all the liquid has been added to the shallots.
  4. Once the stock has been added, bring the liquid up to a simmer and add thyme, tamari, lemon juice and ground black pepper. Continue simmering to reduce liquid until slightly thickened, about 10 minutes.


  • ​Quinoa is a seed that is naturally gluten-free, a complete protein and high in fibre. While we tend to think of it as a grain, it is more closely related to beets and Swiss chard. 
  • Quinoa contains heart-healthy fats such as monounsaturated fatty acids (the same type found in olive oil) and small amounts of omega-3 fatty acids, known for their anti-inflammatory effect on blood vessels. Quinoa is also rich in antioxidants, including vitamin E and quercetin, which reduce overall inflammation.
  • In research studies, animals fed quinoa every day showed a reduced risk of developing problems related to inflammation, such as diabetes and heart disease. In addition, animals fed quinoa were less likely to become obese when fed additional calories.