Ingredients

The following ingredients have 20 Servings
  • 6 cups (1.4 L) Low FODMAP Vegetable Broth, (or purchased equivalent)
  • 15 g dried porcini mushrooms, (broken or chopped into small pieces)
  • ½ cup (113 g; 1 stick) unsalted butter, (cut into pieces)
  • 2 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
  • ½ cup (36 g) finely chopped leeks, (green parts only)
  • ½ cup (32 g) finely chopped scallions, (green parts only)
  • 4- ounces (115 g) trimmed (chopped oyster mushrooms)
  • 1 tablespoon low-sodium, (gluten-free soy sauce, such as San-J)
  • 1 tablespoon tomato paste
  • ½ cup (73 g) low FODMAP gluten-free all-purpose flour
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Combine Low FODMAP Vegetable Broth and the dried porcini mushrooms in a pot and bring to a simmer. Turn heat off and let sit for at least 15 minutes, while you prepare the rest of the gravy.
  • Place butter and oil in a large skillet over low-medium heat until butter melts. Add leek and scallion greens and sauté for a few minutes or until they begin to soften. Stir in oyster mushrooms, adjust heat and sauté until mixture has darkened and the vegetables have caramelized. This will take 15 or 20 minutes. Keep the heat low; do not allow the mixture to burn, and stir often. This is a very important step for building dark, rich color and flavor.
  • Once the vegetables are caramelized, whisk in the tomato paste and soy sauce, then whisk in the flour. Cook for about a minute to remove any raw flour taste, whisking almost constantly.
  • Slowly whisk in the broth (it is OK if pieces of the mushrooms come alona cup at a time. You might not need all of the broth; I ended up using about 5 cups (1.2 L) total. Keep whisking and the gravy will thicken and become smooth and glossy. Taste and adjust seasoning. I often find that this low FODMAP vegetarian gravy needs black pepper but not any salt.
  • Gravy (in this chunky statis ready to use, or keep warm till needed. It might thicken upon standing, so keep any leftover broth handy. You can also strain it at this point if you like. Simply press through a wire-meshed strainer. You can also refrigerate overnight or up to 2 days or freeze for up to a month in an airtight container. Reheat, re-whisk and think out as needed with broth (preferably) or water.