Ingredients (makes 6 servings, ~ 1 ½ cups):
2 tbsp ghee - you can make your own (30 g /
1.1 oz)
1 medium white onion (110 g / 3.9 oz)
2 cloves garlic
1 tbsp balsamic vinegar
1 tbsp Dijon mustard (you can make your
own)
1 tbsp freshly chopped sage or 1 tsp dried
sage or any herbs of choice
1 tsp lemon zest, use organic unwaxed
lemons
2 tbsp fresh lemon juice
½ cup dried porcini mushrooms (15 g / 0.5
oz)
¼ cup heavy whipping cream or coconut milk
(60 ml / 2 fl oz)
2 cups bone broth or chicken stock or
vegetable stock - you can make your own bone broth (480 ml / 16 fl oz)
½ cup water to soak the mushrooms (60 ml /
2 fl oz)
salt and pepper to taste (I like pink
Himalayan salt)
Depending on how much you reduce the gravy,
one serving is ¼ - ⅓ cup. When looking for ingredients, try to get them in
their most natural form (organic, without unnecessary additives).
Instructions:
Add water to the porcini mushrooms and soak
for about 30 minutes. Peel and dice the onion and garlic. Chop the sage and
zest the lemon.
Add the garlic and onion into a hot pan
greased with ghee and cook over a medium heat until translucent. Stir
occasionally to prevent burning.
Add the lemon zest and sage and cook until
the onion is golden.
Pour in the bone broth, lemon juice and add
the soaked porcini mushrooms with the water.
Add balsamic vinegar and mustard and bring
to a boil. Lower the heat and let it simmer until the amount is reduced by
about half. Be patient: if you don't reduce it enough, it will end up too thin
and watery.
Add the cream and cook for just about 5
minutes. Once done, take off the heat and season with salt and pepper to taste.
Pour in a jar if you used a shallow pan
like I did and blend with a hand blender until smooth and creamy. When done,
serve immediately with meat, roasted vegetables or Creamy Keto Mash or let it
cool down and store covered and refrigerated for up to 5 days. Reheat as
needed.
