Chef Meg's Not-So-Southern Sausage Gravy

By dette

Growing up in the South, sausage gravy was a staple on our breakfast table, so I wanted to create a healthier version. Guess what? My teenage son had no idea his "sausage" gravy had a secret ingredient!
My version of Buttermilk Biscuits and Sausage Gravy has about 1/2 the fat and less than 10% of the sodium of a restaurant version of biscuits and gravy!

Psst... if you really miss the sausage, you can use half sausage, half mushrooms and you'll still save on fat and calories.

Ingredients

• Ingredients
• 2 tablespoons olive oil
• 1/4 large onion, chopped
• 2 cups (about 8 ounces) mushrooms, chopped*
• 2 tablespoons white whole wheat flour
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried sage
• 1 1/2 cups skim milk
• Use baby bella or white button mushrooms.

Preparation

Step 1

Directions
Heat the olive oil in a saute pan. Add the onions and turn the heat to medium-high. After 2 minutes, add the mushrooms, stirring well. Once the mushrooms are dark brown in color, 3-4 minutes later, add the flour and stir constantly for one minute. Add the spices, then slowly pour in the milk. Stir until a smooth sauce forms, then simmer for an additional 5 minutes.

Serving Size: Makes 2 cups, 1/2 cup per serving.


Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 116.4
Total Fat: 7.2 g
Cholesterol: 1.8 mg
Sodium: 49.6 mg
Total Carbs: 9.2 g
Dietary Fiber: 0.9 g
Protein: 4.9 g