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Mushroom onion gravy with cauliflower for Full GAPS and sautéed mushroom slices
Ebonie Garnica

Mushroom Onion Gravy With Cauliflower for Full GAPS

Roasted onion and cauliflower thicken this Full GAPS mushroom gravy, with homemade meat stock, ghee and sautéed mushroom slices. No flour slurry or cream.
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Covered oven bake 2 hours
Servings: 1 batch
Course: Condiment, Gravy
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large onions peeled and cut into eighths
  • 0.5 head cauliflower broken into small florets
  • 8 ounces baby portobello mushrooms At 1× reserve 7 whole for baking; at 2× reserve 14; at 3× reserve 21. Slice the remaining mushrooms.
  • 2 tablespoons homemade ghee for sautéing the sliced mushrooms, plus a little extra for greasing the dish
  • 2 tablespoons homemade ghee optional finishing portion; add up to this amount as needed
  • 0.5 cup water for the baking dish
  • 2-3 cups homemade meat stock chicken or beef; cooled before blending
  • salt to taste
  • black pepper optional, to taste

Equipment

  • Glass casserole dish with oven-safe lid
  • Skillet
  • Ninja BN801 blender
  • Saucepan
  • Spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat the oven to 350°F. Grease the casserole dish. Add the onion eighths, cauliflower florets and the whole trimmed mushrooms reserved for baking. Add the measured water and cover with the oven-safe lid.
  2. Bake for 1 hour, stir, cover again and bake another hour. The onions should be translucent and fork-tender, the cauliflower soft with some light caramelized color, and the mushrooms firmer. Let the vegetables cool before blending.
    Soft roasted onion wedges, cauliflower and seven whole baby portobellos for Full GAPS mushroom gravy
  3. While the vegetables bake, sauté the remaining sliced mushrooms in the ghee portion for sautéing until their released liquid cooks away. Keep these slices separate from the blender.
  4. Using cooled vegetables and cooled stock, blend in batches of about 2 cups vegetables with 1 cup stock for 1 to 2 minutes, until smooth. Transfer each batch to a saucepan. Use the total stock range in the ingredient list and add the final portion gradually.
  5. Stir in the sautéed mushroom slices, salt to taste, optional pepper, and as much of the optional finishing ghee as you want. Warm gently, stirring along the bottom. Add any remaining measured stock gradually if you want a looser gravy. Serve warm.
    Full GAPS mushroom onion gravy with mushroom slices and a gravy-coated spoon in a stainless saucepan

Notes

Full GAPS: This version uses homemade ghee, a dairy-derived fat, and is not labeled dairy-free. Use after its ingredients are introduced and tolerated.
Stock choices: Chicken meat stock makes a lighter gravy; beef meat stock gives a stronger beef flavor.
Timing: Allow about 15 minutes for preparation, 2 hours for the covered oven bake, plus additional cooling, blending and final warming time. The oven timer is not the total elapsed time.
Ghee at 1×: Use 2 tablespoons for the sliced mushrooms and up to 2 more to finish. A little extra greases the dish.
Scaling: The 2× card doubles the ingredient ranges. Double the whole-mushroom allocation and skillet-fat portion too. Blend in the same small batches; use a larger baking dish or divide between dishes.
Storage: Refrigerate promptly in a shallow covered container. Reheat gently, stirring from the bottom; loosen with a little meat stock if needed.

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