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Prep Time
10 mins
Total Time
25 mins
1 1/2 cups (375 mL)


3/4 cup + 2 tbsp
vegetable broth, divided
205 mL + 30 mL
2 tsp
10 mL
1 tbsp
olive oil
15 mL
cloves garlic, minced
4 cups
sliced mixed mushrooms
1 L
1/4 cup
white wine
60 mL
1 tsp
lemon juice
5 mL
1 tsp
chopped fresh thyme
5 mL
1/2 tsp
pepper (approx.)
2 mL


Step 1

Stir 2 tbsp (30 mL) of the broth with cornstarch in a small bowl; set aside.

Step 2

Heat a large skillet over medium-high heat. Add olive oil and garlic; sauté until fragrant, about 1 min. Add mushrooms; cook until mushrooms are lightly browned, 5 to 7 min.

Step 3

Add wine to mushroom mixture; cook until almost all liquid is absorbed, about 2 min. Add remaining broth and lemon juice.

Step 4

Stir in cornstarch mixture, thyme and pepper. Cook until thickened, about 1 min.


If you prefer runnier gravy, finely chop mushrooms, and add more vegetable broth to thin to desired consistency.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per 1/4 cup (60 mL)
2 g
3 g
1 g
1 g
2 g
310 mg
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