Portobello Mushroom Gravy
By Lucia Tiffany, MPH, RN, CLC
For more from Lucia, visit The Harvest Cook website.
- Sauté margarine, mushroom, onion and 1⁄2 tsp salt until brown.
- Stir in flour and brown the flour.
- Whisk chicken-style seasoning into a small amount of the water.
- Add liquids to browned mushroom mixture slowly stirring constantly until smooth.
- Stir in remaining salt and cook at a low boil until gravy has thickened and reduced slightly.