I love gravy! There, I said it! And, who doesn’t love mashed potatoes with gravy, especially in the fall and Holiday Season? But, with greasy, animal dripping based, flour-laden gravy atop the simple carbohydrates of one of the highest glycemic indexed foods, I’m known to go running in the opposite direction.

And, that’s how it went down in my kitchen. When my desire for the texture, comfort, warmth, and overall traditional goodness of a food surpasses my willpower, I head to the kitchen and start creating. With only 30 minutes, a quick and savory Portabella Mushroom Gravy was complete to accompany my Garlic Cauliflower Mashed Potatoes.

YUMMY! I just love it when foods come together and leave guilt in the rear view mirror. There’s really nothing better!

Add to that, mushrooms have secret superpowers!

Mushrooms, long celebrated in Eastern cultures for their health benefits, are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium. Happily, mushrooms provide important nutrients and minerals, and the single most important one is Ergothioneine, the agent to penetrate the mitochondrial wall to protect cells from oxidative stress.

Now, you have reason to enjoy Portabella Mushroom Gravy AND to celebrate its added health! Let’s get cooking!

PORTABELLA MUSHROOM GRAVY (vegan and gluten free), serves 8-10


  • 8 oz portabella button mushrooms, finely chopped
  • 1/2 yellow onion, finely chopped
  • 1/2 cup vegan butter (organic Earth Balance) OR olive oil
  • 32 oz vegetable or mushroom broth, low sodium
  • 1/2 cup arrowroot flour (it’s gluten free)
  • 2 tsp Tamari sauce
  • 1 tbsp miso
  • 1/2 tsp salt and pepper, adjust to taste


  1. Heat butter in a non-stick skillet over medium heat.
  2. Add onion and mushrooms and saute until soft and golden, approximately 5-8 minutes.
  3. Sprinkle in arrowroot flour and cook, stirring, until golden brown, 3 to 5 minutes.
  4. Slowly whisk in miso followed by vegetable broth. Add broth a little at a time, until a smooth sauce forms. Remove from heat if the gravy thickens too quickly. Smooth gravy before adding more vegetable broth.
  5. Simmer 2 to 3 minutes until thickened. Season with Tamari, salt and pepper.
  6. Serve as is or allow to cool slightly before transferring to a food processor to puree to desired texture.

This gravy pairs nicely with Garlic Cauliflower Mashed Potatoes! Please post and tag me with your creations #pacerkristen @pacerkristen….. I just might feature you in my next Eblast!