Versatile Mushroom Gravy

This flavorful Mushroom Gravy is great on anything savory, and it’s made free of the Top 9 allergens and gluten.

Leftovers can be refrigerated for up to 1 week in an airtight container. If the gravy thins in storage, whisk in a little more cornstarch and heat to thicken.

Makes: 3 1/2 cups
Free of: gluten and all top allergens


  • 2 tbsp extra-virgin olive oil
  • 1/2 cup (120 mL) minced yellow onion
  • 2 cloves garlic, crushed or finely minced
  • 1/4 tsp dried thyme
  • 1 lb (450 g) sliced mushrooms
  • 1/4 tsp salt
  • 4 cups (950 mL) beef stock (look for allergen-free brand), divided
  • 2 tbsp cornstarch
  • 1 tbsp chopped fresh parsley
  • freshly ground black pepper


  1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add onions and sauté 2 minute, until starting to soften. Add garlic and thyme and saute 30 seconds.
  2. Reduce heat to medium, add mushrooms and salt. Cook 10 minutes, stirring occasionally, until mushrooms have cooked down and are browned.
  3. Add 3 cups (710 mL) beef stock and bring to a simmer. In a medium bowl, whisk remaining 1 cup (250 mL) beef stock with cornstarch and drizzle into pot while whisking. Simmer on medium-low heat, stirring often, until thickened – about 20 minutes.
  4. Whisk in parsley. Add salt and pepper, to taste. Serve hot.

is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker's Handbook. Visit her at