With GERD there isn’t always that many sauces you can have on your burgers! This gravy is GERD safe and goes great on any turkey or beef burgers and mashed potatoes!
Prep time: 5 minutes
Total time: 15 minutes
8 oz | white mushrooms, sliced
1 cup | broth*
½ tsp | asafetida
½ tsp | dried thyme
1 tbsp | vegan butter**
2 tbsp | flour
Salt to taste
- Add the butter to a skillet over medium heat. Once the butter is melted add the mushrooms, asafetida and thyme and cook until the mushrooms are tender.
- Add flour to the mushrooms in the skillet in small amounts stirring well and making sure that there are no flour lumps present.
- Now add the broth to the pan and bring to a simmer. Cook until sauce has thickened, about 7-10 minutes. Add salt to taste. Serve on your favorite burgers or mashed potatoes!
*I use bone broth, but vegetable broth also works well with this recipe.
**Olive oil can be substituted in this recipe, but I find that vegan butter gives it a creamier taste.