Beef Mushroom Gravy
Prep time: 
Cook time: 
Total time: 
Serves: 1 - ½ cups
keto, paleo, gluten-free, Whole30, dairy-free, nut-free, egg-free, AIP
  • 2 tablespoons ghee, unsalted grass-fed butter, or coconut oil
  • 8 ounces shiitake or crimini mushrooms, stems removed and thinly sliced
  • 1 large white onion, diced
  • 3 tablespoons coconut aminos
  • 3 whole cloves peeled garlic
  • 2 cups beef bone broth (regular beef stock or broth will work, too)
  • salt and pepper, to taste
  1. Add 1 tablespoon of ghee butter or oil to a medium sauce pan over medium heat. Add the mushrooms and cook until caramelized, 3 to 5 minutes. Remove the mushrooms and any cooking liquid from the pan in a bowl, set aside.
  2. Add another 1 tablespoon of fat, add the diced onions. Saute for 10 -12 minutes, until soft and translucent.
  3. Add the garlic cloves, and coconut aminos, cook 2-3 minutes.
  4. Add the broth, half of the mushrooms, increase the heat to a medium-high, cook on a light boil / aggressive simmer and let it reduce, by almost half, should take approximately 20 - 30 minutes. Add salt and pepper, to taste.
  5. Blend the gravy until smooth and creamy, either in a high speed blender or using a hand held immersion blender. Stir in the remaining mushrooms.
Make the gravy ahead and reheat, if you'd like
Recipe by Tasty Yummies at