01/16/2026
Healthy gravy? That was the original intent In traditional meals. It wasn’t just about taste; gravy utilized nutrient-rich elements like fats, collagen, and minerals from bones and meats, making it a practical way to extract maximum value from high-quality, fresh ingredients without waste. It’s unfortunately a far cry from our modern twist on this nourishing food. And for all you sourdough bakers out there, here’s a chance to let your discard shine while enhancing the flavors and adding more bioavailable nutrients because it becomes the healthy thickener for this gravy. The best part? It’s how you “feel” after eating it! You’ll feel nourished, not “full”. Here’s the recipe and how I made it. Bon appetite 🙏 Bone Broth Gravy
Ingredients:
2 T grass-fed butter
8 oz fresh Baby Bella mushrooms, cleaned and sliced
2 cloves garlic, minced
2 cups farmaceutical grade bone broth, from our pasture-raised chickens
1/4 cup sourdough discard unfed; room temperature
1/2 teaspoon dried thyme
Salt and black pepper, to taste
How I Made It:
Sauté the mushrooms: In a medium saucepan or skillet over medium heat, melt the butter. Add the sliced mushrooms and cook for 5-7 minutes, as the release moisture they will shrink significantly. Stir occasionally. Add garlic within the last 2 minutes to avoid burning.
Build the base: Pour in the bone broth and stir to combine with the mushrooms. Add thyme, a pinch of salt, and pepper. Bring the mixture to a gentle simmer over medium heat.
Thicken with sourdough discard: In a small bowl, whisk the sourdough discard with a splash of the warm broth (about 1/4 cup) to create a smooth slurry—this prevents lumps. Slowly pour the slurry back into the simmering broth, whisking constantly. Continue cooking and whisking for 3-5 minutes until the gravy thickens to your desired consistency. It should coat the back of a spoon. If it’s too thick, add a bit more broth; if too thin, simmer longer or add a touch more discard.
