December 3rd, 2021

Wild Mushroom Gravy

Wild Mushroom Gravy by Deb
Gravy is one of those staples that makes everything taste better; especially mashed potatoes. But I love gravy on anything; fresh biscuits, mashed potatoes, roasted root vegetables, as a dip for french fries, even as an ingredient for vegan poutine! Here is my recipe for wild mushroom gravy.

12 ounces of wild mushrooms (I like a mix of shiitake, cremini and portobello, but feel free to use what you like). You can also add in some dried porcini that have been brought back to life by soaking in hot water.
2 tablespoons of vegan butter
1 shallot, minced
1/4 cup of organic flour
2 tablespoons of extra virgin olive oil
3/4 tsp garlic powder
3/4 tsp onion powder
1/4 teaspoon fresh or dried rosemary
1/2 teaspoon fresh or dried thyme
1/2 teaspoon fresh or dried sage
1/2 tsp fresh ground black pepper (pro tip - i love using Savory Spice’s Whiskey Barrel Bourbon smoked black pepper. It’s delicious!)
2 tbsp soy sauce
2 cups Better than Bouillon vegetable stock
1 cup of unsweetened plant milk (I recommend something neutral and unsweetened like soy or oat. def not almond).

Clean the mushrooms with a dry soft towel, removing any dirt and trimming any stems.
Dice the mushrooms into 1/2” pieces
Mince the shallot.
Heat the butter in a saute pan.
Add the shallots and cook gently until translucent.
Add the mushrooms; stir and sauté; adding a sprinkle of salt to taste.
When the mushrooms are cooked, turn off heat and set pan aside.

Heat a saucepan and add the olive oil.
Add the flour to the pan and whisk the flour into the olive oil.
Cook over medium heat for 1-2 minutes or until it starts to turn medium brown. Do not overcook, and stir/whisk frequently.
Add the garlic and onion powders, all the herbs, and the pepper, and mix to combine.
Whisk in the soy sauce.
Now, slowly add the vegetable stock and the milk. Whisk frequently as you add it, and stir until gravy is smooth and there are no clumps.
Cook over medium heat for about 5 minutes or until gravy thickens.
Add the mushrooms and stir gently to combine.
Taste, and season with salt and pepper if needed. (if you want a really rich gravy, a few drops of white truffle oil added is delicious as well)

Serve! This gravy can also be stored in refrigerator for 3-4 days.

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