Thanksgiving Mushroom Gravy

Adrienne Neale

It's all gravy, baby! This is one gravy I can actually enjoy... most make me want to gag because they look and smell like the fake stuff the school cafeteria served up on turkey manhattan Tuesdays.... this one is made fresh with mushrooms, butter, minced garlic and other yumminess. Give it a try for yourself!


By Adrienne Neale, Holistic Made Easy


Suggestions: make ahead Tues/Wed and refrigerate, re-heat on Thursday; 1/2 cup gravy per person- some like it, some don’t… better to have too much than not enough.



3 packages white mushrooms, thinly sliced

4 Tbsp butter/coconut oil/ghee

1 container organic chicken broth/stock

½ onion, chopped

3 cloves garlic, diced

Sea salt

Black pepper

1 Tbsp tapioca flour, to thicken at end by tsp increments


In skillet, warm up oil/butter, saute mushrooms, onion, garlic, using desired amount of sea salt and black pepper, and cook until onions are translucent. Transfer mixture including oil/butter into a blender, and add in container of chicken broth/stock. Blend until creamy, add 1-3 tsp if needed of tapioca flour to thicken. Can be made ahead and refrigerated for a day or two.


ENJOY! If you make this, I'd love to see how it turns out! Share your pics/stories on our Facebook page ( and please feel free to share this, just ping back to me so I get some love!

Happy Thanksgiving, friends!


Older Post Newer Post

Leave a Comment

Please note, comments must be approved before they are published