I have been dieting recently and when I wanted a dinner that felt really hearty I knew I wanted a mushroom gravy. First, brown your sliced mushrooms over a medium-high heat with the margarine in a skillet or large saucepan. Once your mushrooms are nice and browned add the chicken broth but reserve a couple tablespoons to mix your cornstarch in. Turn your heat down to a medium-low and make sure to get everything that stuck to the bottom of the pan mixed in with the broth. This is what will give your gravy a nice color. Mix your corn starch with the reserved chicken broth until completely dissolved. Finally, add the corn starch mixture and stir until the gravy becomes nice and thick. I don’t add any salt to the gravy because the chicken stock provides enough of it for me but at this point you can add salt to taste.
about 15 medium white mushrooms, sliced
1 can of low sodium chicken broth (or vegetable broth if you want it vegan)
1 tbsp corn starch
1 tbsp. margarine
The mushrooms are 100 calories, the chicken broth is 20, and the margarine is 45 calories. That’s about 165 calories for around 3 cups or more of gravy which you will eat a fraction of. I cooked my gravy in advance and then heated it up and poured 1 cup of it over peas and a relatively small amount of roasted potatoes. The gravy along with the peas and potatoes definitely satisfied my craving for something hearty and filling.
