Low sodium mushroom gravy
An alternative gravy with no added salt to accompany chicken, turkey or even low sodium poutine.
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INGREDIENTS
- 1 cup(s) unsalted chicken broth
- 1 cup(s) unsalted beef broth
- ⅓ cup(s) toasted flour
- 1 chopped yellow onion(s)
- 1 chopped garlic clove(s)
- 1 pint sliced mushroom
- 2 tbsp butter
INSTRUCTIONS
- In a first pot, melt the butter over medium heat and cook the onion, garlic and mushrooms for about 10 minutes.
- Meanwhile, toast the flour over medium heat in another saucepan, stirring very frequently. The toasted flour is ready when it is completely browned.
- Add the chicken and beef broth to the pot with the cooked vegetables and bring to a boil over high heat.
- When boiling, add toasted flour and simmer over low heat until desired consistency is achieved.
NOTES
This recipe produces between 400 and 500 ml of brown sauce depending on the desired consistency.
Note that the flavor is less pronounced than that of a classic salty brown sauce. On the other hand, it is possible to add herbs and pepper according to your preferences to add more flavor.
NUTRITION FACTS
Nutrition Facts
Low sodium mushroom gravy
Serving Size
60 ml
Amount per Serving
Calories
43
% Daily Value*
Fat
1
g
2
%
Cholesterol
0
mg
0
%
Sodium
21
mg
1
%
Potassium
214
mg
6
%
Carbohydrates
7
g
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
3
g
Vitamin C
2
mg
2
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
Phosphorus
56
mg
6
%
*5% or less is a little, 15% or more is a lot
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.
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Marc-Andre has been a kidney warrior since 2007. Since that time, he has learned to create his own kidney friendly recipes to protect his kidney function. Now he wants to share what he has learned to help other kidney patients find tasty kidney friendly recipes.