Mushroom Gravy

I have been making this gravy quite a bit lately. It's really a nice all purpose sauce to ladle over meat and potatoes. We make it spicy of course....though it's easy enough to crank the heat way down by reducing the red pepper flakes. I try to stay away from pan drippings to make gravy these days....no question that drippings make some amazing gravy.....it just doesn't really fit into the healthier eating style so well. ;)


Mushroom Gravy

1.5 tbls olive oil
1 container mushrooms, chopped
1 onion, chopped
1 tbls garlic
2 tbls flour
1/4 tsp red pepper flakes
1/4 tsp Mrs Dash Chipotle Seasoning
1/8 tsp paprika
1/4 tsp black pepper
1/4 tsp cajun seasoning
2 cups chicken broth (reduced salt/fat)
2 tbls apple cider vinegar

Cook the mushrooms, onion, garlic, and olive oil in a skillet over medium high heat until vegetables are tender. While the veggies are cooking combine the flour, red pepper flakes, Mrs Dash, paprika, black pepper, and cajun seasoning in a small bowl. Add to the ingredients in the skillet and stir to combine. Pour in the chicken broth and the vinegar. When the liquid is bubbly reduce the heat to medium low. Continue to simmer, stirring occasionally, until the gravy cooks down to the thickness you desire.