Start by heating the olive oil in a large skillet over medium heat. Once hot, add the chopped yellow onion. Sauté for about five minutes, or until the onion starts to soften and become translucent. This step builds a flavorful foundation for the dish.
Next, add the minced garlic and sliced cremini mushrooms. Stir them for one to two minutes until the garlic becomes fragrant. Stirring ensures an even cooking process and releases the wonderful aromas.
Incorporate the Yukon gold potato chunks into the skillet, followed by the tamari and water. Bring the mixture to a boil, allowing the flavors to meld beautifully.
Once boiling, reduce the heat to a simmer and cover the pan. Cook for about ten minutes or until the potatoes are fork-tender. Keep an eye on the texture; you want them soft enough to blend smoothly.
After the potatoes are tender, carefully transfer the skillet contents to a high-speed blender or food processor. Add the fine sea salt and ground black pepper.
Blend until the mixture is smooth. Make sure to use a thin towel to cover the vent on your blender to allow steam to escape while preventing any mess.
Once blended, taste the mixture and adjust any seasoning as needed. If you want more depth, a little extra tamari can enhance the flavor.
Serve your Healthy Thanksgiving Sides warm over your favorite main dish or as a standalone delight. Leftover gravy can be stored in an airtight container for up to three to four days in the fridge.
When reheating, you may notice it thickens in the fridge. Just add a splash of water to thin it out, but make sure the gravy is warm first!
