Ingredients:
\n8 ounce package portabella mushrooms*
\n2 onions- cut either into small wedges, or chopped
\n8 cups water
\n2 teaspoons thyme
\n1 teaspoon Tellicherry pepper
\n2 teaspoons pink Himalayan salt
\n2 teaspoons garlic powder<\/p>\n
Mix separately:
\n3\/4 cup water
\n1\/2 cup millet flour
\n2 tablespoons tapioca starch\/flour\/powder- these are all the same thing, but are known by different names<\/p>\n
Directions:<\/em><\/p>\n Pan fry onions in water, stirring constantly, until clear in color.\u00a0 Add mushrooms and pan fry until mushrooms are darkened.<\/em><\/p>\n Add 8 cups of water and seasonings and stir well.<\/em><\/p>\n Mix millet flour and tapioca starch with 3\/4 cup water and whisk until mixed well.<\/em><\/p>\n Bring mushroom\/onion mix to a boil, then stir in flour\/tapioca\/water mixture and continue stirring until it thickens.<\/em><\/p>\n *You may also use shitake mushrooms, but do not use white mushrooms. The portabellas give this gravy a beef flavor.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 8 ounce package portabella mushrooms* 2 onions- cut either into small wedges, or chopped 8 cups water 2 teaspoons thyme 1 teaspoon Tellicherry pepper 2 teaspoons pink Himalayan salt 2 teaspoons garlic powder Mix separately: 3\/4 cup water 1\/2 … Continue reading