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Level
very easy
Prep Time
10 min
Total Time
25 min
Makes
1 1/2 cups (375 mL)

Ingredients

3/4 cup + 2 tbsp
vegetable broth, divided
205 mL + 30 mL
2 tsp
cornstarch
10 mL
1 tbsp
olive oil
15 mL
2
cloves garlic, minced
4 cups
sliced mixed mushrooms
1 L
1/4 cup
white wine
60 mL
1 tsp
lemon juice
5 mL
1 tsp
chopped fresh thyme
5 mL
1/2 tsp
pepper (approx.)
2 mL

Directions

Step 1
Stir 2 tbsp (30 mL) of the broth with cornstarch in a small bowl; set aside.
Step 2
Heat a large skillet over medium-high heat. Add olive oil and garlic; sauté until fragrant, about 1 min. Add mushrooms; cook until mushrooms are lightly browned, 5 to 7 min.
Step 3
Add wine to mushroom mixture; cook until almost all liquid is absorbed, about 2 min. Add remaining broth and lemon juice.
Step 4
Stir in cornstarch mixture, thyme and pepper. Cook until thickened, about 1 min.

Tip

If you prefer runnier gravy, finely chop mushrooms, and add more vegetable broth to thin to desired consistency.

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Nutrition Facts

Nutrition Description:
Per 1/4 cup (60 mL)
Calories:
40
Fat:
2
Saturated Fat:
0
Carbs:
3
Fibre:
1
Sugar:
1
Cholesterol:
0 mg
Protein:
2
Sodium:
310 mg
Potassium:
0