Mushroom Onion Gravy (GAPS)

Mushroom Onion Gravy



Recipe:  Gluten Free Dairy Free
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
 
A GAPS legal gravy.
Ingredients
  • 3 large onions
  • ½ head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4 Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste
Instructions
  1. Preheat oven to 350°F.
  2. Grease a medium sized glass casserole dish.
  3. Peel the onions and chop into eight pieces.
  4. Rinse cauliflower and break into small florets.
  5. Rinse and trim bottoms of seven baby portabella mushrooms.
  6. Place all ingredients in the glass dish with ½ cup of water.
  7. Cover with aluminum foil, or use a lid if your casserole dish has one.
  8. Bake for one hour, remove from oven.
  9. Stir ingredients.
  10. Replace in the oven and allow to bake for another hour.
  11. While the onion mixture is baking, wash and slice the remaining mushrooms.
  12. Saute in two tablespoons of butter.
  13. Cook down until all liquid is gone.
  14. After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender.
  15. The baked portabellas will have a firm texture.
  16. Remove from oven.
  17. Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender.
  18. Add 1 cup of broth and blend until pureed (1 to 2 minutes).
  19. Pour gravy into a saucepan.
  20. Continue to puree all the vegetables with stock.
  21. Once it is all in the saucepan, add butter and salt to taste.
  22. You may also add pepper.
  23. Mix in the sauteed mushrooms.
  24. Serve while warm.


You can read the original post here: http://gapsdietjourney.com/2010/12/recipe-mushroom-onion-gravy-gluten-free-dairy-free/

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