You don't have to go dry to be heart-healthy this holiday season.

Smother your mashed potatoes with a low-in-saturated-fat but high-in-taste Portobello Gravy instead. Your heart and your taste buds will be thankful for this rich, earthy, velvety gravy that can be made with portobello or shiitake mushrooms. Here's how to do it.

Portobello Gravy
This recipe is a tried-and-true favorite from EatingWell -- and it's low in saturated fat, low in cholesterol, and low in carbs, too.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups chopped cleaned portobello or shiitake mushrooms
• 2 1/4 cups vegetable broth
• 3 tablespoons tamari or reduced-sodium soy sauce
• 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon crumbled dried sage
• 1 tablespoon cornstarch
• 2 tablespoons water
• Freshly ground pepper to taste

Directions

1.	Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
2.	Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.

Reprinted with permission from EatingWell.

Get the full nutritional information for this recipe, including fat, calories, and serving size.



RealAge Benefit: Avoiding saturated and trans fats can make your RealAge more than 4 years younger.

Try It: If you enjoy the flavor of fresh portobello mushrooms, you will love these dry ones. Great for soups, pizzas, and sauces -- like our Portobello Gravy. Follow the directions to reconstitute, or use as is to add intense mushroom flavor. Unlike the fresh version, these will keep in your pantry for months.

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