If you are a fan of Chicken Marsala, you are going to love this hearty gluten-free gravy recipe. And don’t worry about waiting around for meat drippings, because this delicious gravy doesn’t use them. And what’s even better, it cooks up in less than 20 minutes.
- 1 tablespoon extra-virgin olive oil
- 8 ounces baby bella or white button mushrooms, stemmed, cut in half, and thinly sliced
- 2 shallots, minced
- ½ teaspoon salt
- 1 tablespoon unsalted butter
- 1½ teaspoons arrowroot powder
- ½ cup sweet Marsala wine
- 1¼ cups vegetable broth
In a medium sauté pan, heat the olive oil over medium-high heat. Add the mushrooms and cook, stirring often, until slightly soft, about 4-5 minutes. Add the shallots and salt. Stir together and cook for another 2 minutes. Add the butter and lower the heat to medium. Once the butter is melted, stir in the arrowroot. Add the Marsala and stir to combine. Stir in the vegetable broth. Simmer for 10-12 minutes, or until just thickened, stirring occasionally. It’ll thicken even more off the heat. Serve hot.
Make-ahead tip: Make the gravy a day ahead and gently reheat it when you’re ready to serve. Thin it out with a couple teaspoons of Marsala, if needed.
Nutrition Analysis: 90 cal, 4.5 g fat, 5 mg chol, 390 mg sodium, 7 g carbs, 0 g fiber, 3 g sugar, 1 g protein.
Lauren Marie, who writes the popular gluten-free food blog LaurenMarieGlutenFree.com, previously provided a gluten-free menu for our 2014 holiday issue. It was so popular, we asked her back this year.