Portabella Mushroom Gravy

This is really tasty.

1 cup diced onions
1 cup diced celery
1 cup shredded carrots
1 1/2 cup portabello mushrooms, sliced into small pieces
2-3 teaspoon garlic minced
2 teaspoons dried basil
1 1/2 teaspoon dried thyme
1/3 cup arrowroot or corn starch
4-5 cups vegetable broth-I used broth that I made
1/3 cup red wine- use wine that you can drink
3 Tablespoons tomato paste
4-lots of fresh ground pepper

Directions:

1. Saute onion in sprayed pan for about 2-3 minutes.
2. Add the celery, carrots
3. Continue sauteing for about 7 minutes.
4. Add the mushrooms, garlic and seasonings, continue sauteing 2-3 minutes or until mushrooms soften.
5. Sprinkle arrowroot over mixture, stir well to coat all veggies.
6. Continue stirring adding the broth gradually.
7. Reduce heat and continue cooking 20-25 minutes until thickened.
8. Add the rest of the ingredients.
9. Remove from heat
10. Using an immersion hand blender or food processor, puree the mixture to form a slightly chunky or smooth gravy, as desired.
11. Add seasonings as needed.
    
    This gravy is great with the Roasted Garlic Mashed Potatoes.
    
    If you don't have an immersion hand blender, it will come in so very handy.
    
    Enjoy!!! Have a super day!!!!