![](https://www.pinterest.com/pin/create/button/?url=https://glendabritton.com/recipe/23509/&media=https://glendabritton.com/wp-content/uploads/2022/11/Violet-Traditional-Happy-Diwali-Instagram-Post-6-1080x850.png&description=WOW! - Gravy can be healthy too!! This is a real kid pleaser as a dip for home made french fries or to top mashed potatoes - However you like gravy you don't have to hold back with this nutrient dense, gut supportive recipe.
<span style="font-size: 12.8px;">NOTES:</span>
<span style="font-size: 12.8px;">You can blend this recipe if your kids don't like chunks :)</span>
<span style="font-size: 12.8px;">If gravy is lumpy, blend it in a blender or with an immersion blender.</span>
<span style="font-size: 12.8px;">If it's too runny, whisk a little water and flour or cornstarch in a separate bowl and slowly stir into gravy over low heat until it thickens.</span> data-pin-do=)
Gravy Recipe
November 3, 2022
WOW! - Gravy can be healthy too!! This is a real kid pleaser as a dip for home made french fries or to top mashed potatoes - However you like gravy you don't have to hold back with this nutrient dense, gut supportive recipe.
NOTES:
You can blend this recipe if your kids don't like chunks :)
If gravy is lumpy, blend it in a blender or with an immersion blender.
If it's too runny, whisk a little water and flour or cornstarch in a separate bowl and slowly stir into gravy over low heat until it thickens.
Directions
1Slice mushrooms
2Heat butter and oil over medium-low heat in medium saucepan for 1-2 minutes
3Lower heat, whisk flour into oil and cook over low heat while stirring for about 2 - 3 minutes
4Gradually add broth, stock or water with Herbamare. Continually stir and cook over medium-low heat until it reaches desired thickness.
5Season to taste with salt and pepper
6Serve immediately or re-heat later.
7Keeps in fridge for 3 days
Ingredients
1 cup sliced mushrooms (any kind) shitake are really immune supportive
2 tablespoons grass-fed butter
2 tablespoon organic, extra-virgin olive oil or coconut oil
1/4 cup flour (wheat, spelt or kamut as long as its organic) or potato starch
3 – 4 cups bone broth or meat stock or water with an MSG-free all-natural seasoning salt (I use Herbamare)
1 tablespoon chopped fresh herbs any combination of rosemary, basil, thyme or sage (optional)