Wild Mushroom Gravy
adapted from simpleveganblog.com
Ingredients:
2 tbsp extra virgin olive oil
2 tbsp vegan butter
¼ flour (I like whole wheat flour but white is ok too)
½ tsp garlic powder
½ tsp onion power
¼ tsp dried rosemary
¼ tsp dried thyme
¼ tsp ground black pepper
2 tbsp tamari or soy sauce
2 cups vegetable stock (Better than Bouillon is my favorite)
1 cup unsweetened soy or hemp milk (do not use nut milk; the flavor won’t be as good)
3-4 cups of de-stemmed and finely chopped mixed mushrooms (i like to use shiitake and crimini)
Optional: white truffle oil
Instructions:
1. Heat a saucepan over medium + heat and add the butter. When melted, toss in the mushrooms and saute until cooked. I like a lot of flavor in my mushrooms, so at this point I toss in a little minced garlic and a splash of white wine and cook for 1 minute.) Take mushrooms out of the pan and set aside to cool.
2. Add the olive oil to a saucepan and when hot, whisk in the flour and cook over medium heat for 1-2 minutes or until it starts to become golden brown. Do not let it burn, and whisk it frequently.
3. Add the tamari or soy sauce and whisk one more time.
4. Slowly whisk in the vegetable stock and the soy milk until no clumps remain.
5. Cook over medium heat for about 5 minutes or until the gravy starts to thicken.
6. Remove from heat and add the cooked diced mushrooms and stir to combine.
7. I really like adding just a small touch of white truffle oil at this point. It just deepens the richness and adds a lot of wonderful flavor. White truffle can be very strong, so add in increments. A few twists of fresh black pepper are nice as well.
8. Serve immediately, or you can refrigerate. When rewarming the gravy, simply heat over medium heat while whisking.
Enjoy~