Porcini mushroom gravy

While it sounds luxuriously rich, this gravy is light on calories and saturated fat so you can enjoy all of the flavour with none of the guilt
Porcini mushroom gravy in white gravy boat
2 cups / 13 min 

Prep 8 min / Cook 5 min 

  • 1/2 oz (15 g) dried porcini mushrooms 
  • 2 tbsp (25 mL) warm water 
  • 1 1/2 tbsp (20 mL) canola oil 
  • 6 tbsp (90 mL) white whole-wheat flour 
  • 2 cups (500 mL) fat-free, low-sodium chicken broth 
  • 1 tsp (5 mL) onion powder 
  • 1/4 tsp (1 mL) freshly ground black pepper or to taste 
  1. Soak mushrooms in warm water for 5 minutes.
  2. In 2 quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma. 
  3. Whisk in broth and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid. 
  4. Purée gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer. 
Nutritional info per serving (1/4 cup (50 mL)
  • Calories 45
  • Protein 1 g
  • Total Fat 2 g
    Saturated Fat 0 g
    Cholesterol 0 mg
  • Carbohydrates 4 g
    Fibre 1 g
    Sugars 0 g
    Added Sugar 0 g
  • Sodium 15 mg
  • Potassium 10 mg 

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