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Baking , Deep-Frying , Flavored Oils , Fondue , Grilling , Salads , Saute & Stir-Fry , Home Spa , Introduction to Canola Oil


Porcini Mushroom Gravy

Source: Cheryl Forberg, R.D., Category: Dinner & Main Course, Heart-Smart, Side Dish

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While it sounds luxuriously rich, this gravy is light on calories and fat so you can enjoy all of the flavour with none of the guilt. 



  • 1/2 oz dried porcini mushrooms 15 g
  • 2 Tbsp warm water 30 mL
  • 1 1/2 Tbsp canola oil
  • 6 Tbsp white whole-wheat flour 90 mL
  • 2 cups fat-free, low-sodium chicken broth 500 mL
  • 3/4 tsp salt (optional) 4 mL
  • 1 tsp onion powder 5 mL
  • 1/4 tsp freshly ground black pepper or to taste 1 mL


1. Soak mushrooms in warm water for 5 minutes.  

2. In 2 quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.

3. Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.

4. Purée gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.

Yield: 2 cups (500 mL); 8 servings. Serving size: 1/4 cup (60 mL). 

 Nutritional Analysis
Per Serving
Calories 50
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 115 mg
Carbohydrates 5 g
Fibre 2 g
Protein 1 g


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