MUSHROOM GRAVY
This gravy is delicious and easy to prepare. This recipe was adapted from the one posted on the NYT Cooking web page. Here is what they say about their recipe: “This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you’ve made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.”
VEGAN MUSHROOM GRAVY
Ingredient
1/2 cup finely chopped onion
4 ounces baby portabella mushrooms, finely chopped (1 cup)
1/2 cup flour
4 to 5 cups vegetable stock, preferably homemade, as needed (I don’t make my own)
1 teaspoon low sodium tamari or soy sauce or to taste
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper
I also add:
2 cloves garlic, minced
1/4 teaspoon finely chopped dried rosemary
Preparation
In a large skillet, dry saute the onion and mushrooms over medium-high heat. Stir constantly, adding a splash of water if they tend to stick. Cook until most of the water has left the mushrooms and they start to brown.
Add the garlic and dried rosemary and saute a minute or so, adding a splash of water if tends to stick.
Sprinkle in flour and whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer several minutes until thickened. Add the tamari/soy sauce, salt and pepper.