| 10 | 29 | 20 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 min | 17 min | 8 |
| 2 1/2 cup | Mushroom, canned, drained (chopped) |
| 1 | onion |
| 1/4 | Cornstarch |
| 4 cup | Water |
| 10 clove(s) | Garlic |
| 1 tsp | Thyme, fresh |
| 1 tbsp | Balsamic vinegar |
| 3 leaf | Sage, fresh |
| 1 tsp | Rosemary, fresh ((leaves, packed)) |
| 2 tsp | Salt |
1.Rinse and chop 2.5 cups of mushrooms.
2.Peel and chop onion and garlic cloves.
3.Sauté mushrooms, onion, and garlic in 1/2 cup water, stirring consistently, until mushrooms are tender and onions translucent.
4.Add 2 cups of water and spices.
5.Sprinkle corn starch into pan while stirring with a fork to ensure there are no chunks.
6.Stir on medium heat for 3-4 minutes until gravy thickens.
7.Remove from heat and add contents of pan into blender with remaining water and vinegar. Blend on high until smooth.
8.Pour gravy into saucepan and warm while stirring for 3-5 more minutes.
9.Cover and remove from heat.
10.Enjoy!
| Vegetables | 1.0 |
