MUSHROOM GRAVY
INGREDIENTS serves 4
1 Cup pasture raised Bone Broth
2 cups sliced mushrooms
2 TBSP 100% grass fed butter or ghee
Himalayan salt & pepper to taste
1/4 cup full fat coconut cream from can (optional)
1 tsp xantham gum or tapioca flour (optional thicker)
INSTRUCTIONS
Prep Time 5 min Cook Time 10 min
In a small skillet or sauce pan over medium heat add butter. Once melted add your sliced mushrooms.
Sauté mushrooms for 2-3 min. Add bone broth and coconut cream.
Bring to a boil, reduce heat and allow to simmer for 5 min. Salt and pepper to taste.
If you like it thick, before you add the bone broth mix 1/2 cup with your thickener before adding full cup to the pan.
Enjoy with cauliflower mash, top your turkey or great addition to a pork chop dinner!
Mishi Tips
A few things you can alter for your unique needs:
If you’re not a fan of coconut, you can sub the coconut cream for heavy whipping cream.
Don’t have Xantham gum or Tapioca Starch? This is not needed, it’s only to thicken the gravy. I personally leave it out.
