Wild Mushroom Gravy


  • 2 tablespoons of extra virgin olive oil
  • 8 ounces of mushrooms sliced (chef’s choice!)
  • 3 shallots finely sliced, 4 cloves garlic finely chopped
  • 1 tbsp of finely chopped fresh rosemary
  • 2 tbsp of finely chopped fresh thyme
  • 2 cups low-sodium mushroom or vegetable broth
  • ¼ cup red wine ( or extra broth)
  • ¼ cup tapioca flour or arrowroot flour
  • ¼ teaspoon ground black pepper, salt to taste.

Heat oil in a skillet on a medium heat. Sautee garlic and onions for 5 minutes. Add your choice of mushrooms and spices. Sautee another 5 minutes. In a small bowl whisk together soy sauce and tapioca or arrowroot flour to form a thick paste. Add mixture to skillet whisking constantly to make sure paste dissolves. Bring mixture to a boil and cook 2 minutes stirring constantly. Add pepper and serve gravy hot.