Easy to Make Low FODMAP Oyster Mushroom Gravy
Mmmmm gravy! Poured over turkey, roast beef or oven a weeknight chicken, who doesn’t like gravy! And this Low FODMAP Oyster Mushroom Gravy can be made ahead, as we show you in our Make Ahead Gravy, of which this is a variation.
Oyster Mushrooms Are Low FODMAP
Our Low FODMAP Oyster Mushroom Gravy is simply luscious. Easy to make, rich and flavorful – and takes advantage of the fact that oyster mushrooms are low FODMAP in generous 1 cup (75 g) portions!
The final color of the gravy will all depend on the initial color of your chicken or turkey stock and whether you add pan drippings or not
You can see from the images in our Make Ahead Gravy that the color can range from pale to rich and brown. (Go take a peek!)
We love keeping Fody Chicken Soup Base in the pantry fort recipes like this. Makes preparation super easy.
Recipe Sponsored By Fody Foods
Low FODMAP Oyster Mushroom Gravy
Low FODMAP Oyster Mushroom Gravy is easy to make and takes advantage of oyster mushrooms, which are low FODMAP in 1 cup (75 g) amounts.
Low FODMAP Serving Size Info: Makes about 4 to 5 cups (960 ml to 1.2 L); serving size 2 tablespoons
- 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
- 1/2 cup (40 g) finely chopped scallions, green parts only
- 5- ounces (140 g) trimmed and cleaned oyster mushrooms, chopped
- 1/2 cup (73 g) low FODMAP, gluten-free all-purpose flour
- 5 cups (1.2 ) warm low FODMAP chicken or turkey stock; make it conveniently with Fody Chicken Soup Base
- Kosher salt
- Freshly cracked black pepper
- Pan drippings, optional but highly recommended
Melt the butter in a medium sized saucepan over low-medium heat. Add scallions and mushrooms and sauté, stirring often, until the vegetables are softened, about 4 to 5 minutes.
Sprinkle flour over vegetable mixture and whisk in to blend. Turn heat up to medium and cook for a minute or two or until flour just begins to color.
Slowly add about 4 cups (960 ml) of stock, whisking all the while, until smooth. Continue to cook, whisking occasionally, until gravy begins to thicken. This will only take a few minutes. Add additional stock if necessary to achieve a nice thick but flowable gravy. Whisk until smooth. Season to taste with salt and pepper taking into consideration that you will need less (especially salt) if you will be adding pan drippings. We do think that a generous amount of pepper improves the gravy greatly.
The gravy is ready to use, or you may whisk in pan drippings at this time, in which case the color will be greatly enriched. You may also cool the gravy at this point (before or after adding pan drippings) and then refrigerate in an airtight container for up to 3 days. Reheat over low heat on the stovetop when needed
If You Can Tolerate
- If you have passed the fructan wheat Challenge, and do not need to eat gluten-free, you can use regular wheat based all-purpose flour.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
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