Total Time: 32 min.
Prep Time: 10 min.
Cooking Time: 22 min.
Yield: 10 servings, 3 Tbsp. each


  • 2 Tbsp. olive oil
  • ½ medium onion, finely chopped
  • 1-inch piece fresh ginger, peeled, finely chopped
  • 2 lbs. sliced mushrooms
  • 3 fresh thyme sprigs, leaves removed and chopped, stems discarded
  • 3 cups low-sodium organic chicken (or turkey or vegetable) broth
  • 2 Tbsp. arrowroot
  • ¼ cup cold water


1.Heat oil in medium saucepan over medium-high heat.
2. Add onion and ginger; cook, stirring frequently, for 3 to 4 minutes, or until tender.
3. Add mushrooms; cook for 4 to 5 minutes, or until mushrooms release their liquid.
4. Add thyme and broth. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 10 minutes.
5. Combine arrowroot and water in a small bowl; whisk until arrowroot is dissolved.
6. Add to mushroom mixture; gently boil for 2 to 3 minutes, or until gravy thickens.

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