Mushroom Gravy
This rich, flavorful gravy is perfect over potatoes and veggie loafs. It’s easy to prepare and inexpensive.
Yield: 4 servings
1 onion, minced
6 white button mushrooms, chopped
2½ cups low-sodium vegetable stock, divided
½ tsp minced garlic
½ tsp dried thyme
½ tsp dried sage
½ tsp crushed dried rosemary
1 Tbsp cooking sherry
2 Tbsp tamari sauce or low-sodium soy sauce
1 Tbsp nutritional yeast flakes
¼ cup whole wheat flour
¼ tsp black pepper
Sea salt to taste
6 white button mushrooms, chopped
2½ cups low-sodium vegetable stock, divided
½ tsp minced garlic
½ tsp dried thyme
½ tsp dried sage
½ tsp crushed dried rosemary
1 Tbsp cooking sherry
2 Tbsp tamari sauce or low-sodium soy sauce
1 Tbsp nutritional yeast flakes
¼ cup whole wheat flour
¼ tsp black pepper
Sea salt to taste
In a large skillet over medium-high heat, sauté the onions and mushrooms in one-half cup of the vegetable stock.
Add the garlic, sage, thyme, rosemary, sherry, tamari and nutritional yeast, then continue to sauté for just a minute or two over high heat.
Pour the remaining vegetable broth into a bowl and whisk in the flour until there are no lumps. Add to the pan with the onion and mushrooms. Simmer over medium heat, stirring until the gravy has reached its peak thickness, about 10 minutes. Add salt and pepper to taste.
Reprinted from The PlantPure Nation Cookbook, by Kim Campbell.
