ULTIMATE CHIPOTLE MUSHROOM GRAVY

INGREDIENTS:

2 tbsp olive or avocado oil

2 medium shallots (thinly sliced)

2 chipotle peppers in adobo (finely chopped)

5 garlic cloves (crushed or finely minced)

3 tbsp butter

2 tbsp all purpose gluten free flour (feel free to use regular)

11 oz cream of Portabella Mushroom soup (Trader Joe’s)

1/3 cup whipping cream

2 cups of vegetable stock

Pepper to season to taste

COOKING INSTRUCTIONS:

On a medium simmering pan heat up the oil and sauté the shallots with the chipotle peppers.

Reduce the heat to medium low and add the crushed/minced garlic. Give it a quick stir and keep and eye on the garlic so that it doesn’t burn. Cook for a minute or so.

Add butter until melted and then add the flour one tbsp at a time constantly whisking until it turns into a sauce consistency.

Quickly add the whipping cream and keep whisking to avoid separation.

Add the mushroom soup until it dissolves. 

Add the vegetable stock one cup at a time and then the gravy will begin to come together.

Keep stirring up until it starts to get bubbly, and lower the heat to bring the gravy to a simmer for a couple of minutes.

That's it! Easy and delicious.

Pour it over your mashed potatoes (Check our ultimate roasted garlic recipe) stuffing/ dressing or just eat it with a warm roll like I do.
It is quick, packed with flavor and fully vegetarian.

Enjoy!