f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

Quick, easy and absolutely delicious. I'm from the south and I missed mushrooms and gravy painfully! This creamy mushroom gravy pairs well with AIP biscuits for a lovely biscuits and gravy breakfast treat.

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Yields1 Serving
Prep Time2 minsCook Time15 minsTotal Time17 mins

Ingredients

 1 cup coconut milkcheck with added non-compliant thickeners like guar gum
 2 cups mushrooms, chopped
 ¼ lemon
 ½ teaspoon salt
 1 teaspoon fresh sage, dicedoptional
 1 teaspoon avocado oilolive or coconut oil does fine here too
White ceramic plate with red strawberries, brown biscuits covered in beige sauce

Directions

1

Add olive oil to medium size pot. Chop mushrooms and add to pot. (If you're using sage, add now). Cook over medium heat for 5 minutes until the mushrooms sweat.

2

Add coconut milk. Bring to simmer for 10 minutes to allow some of the liquid to evaporate and sauce to thicken.

3

Use an immersion blender to blend until smooth. Or allow sauce to cool and transfer to a standing blender; blend until smooth.

4

Add salt and lemon juice to taste. Serve with compliant biscuits.

Ingredients

 1 cup coconut milkcheck with added non-compliant thickeners like guar gum
 2 cups mushrooms, chopped
 ¼ lemon
 ½ teaspoon salt
 1 teaspoon fresh sage, dicedoptional
 1 teaspoon avocado oilolive or coconut oil does fine here too

Directions

1

Add olive oil to medium size pot. Chop mushrooms and add to pot. (If you're using sage, add now). Cook over medium heat for 5 minutes until the mushrooms sweat.

2

Add coconut milk. Bring to simmer for 10 minutes to allow some of the liquid to evaporate and sauce to thicken.

3

Use an immersion blender to blend until smooth. Or allow sauce to cool and transfer to a standing blender; blend until smooth.

4

Add salt and lemon juice to taste. Serve with compliant biscuits.

Mushroom Gravy

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