Mushroom Gravy

Mushroom Gravy

Not everyone is a meat eater.  Here is a delicious vegan gravy recipe that is wonderful over whole grains or mashed potatoes.  Feel free to swap out the whole wheat flour for spelt flour.

INGREDIENTS

3 1/2 Cups Vegetable Broth – Divided

1 Cup Chopped White Onion

5 Chopped Garlic Cloves

8 Ounces Trimmed & Chopped Wild Mushrooms

2 Tablespoons Finely Chopped Fresh Thyme

1 Tablespoon Finely Chopped Fresh Rosemary

1/4 Cup Red Wine

2 Tablespoons Tamari

2 Tablespoons Whole Wheat Flour

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

In a large skillet over a medium high heat bring 1/2 cup of the vegetable broth to a simmer.  Add the onion and garlic and cook for 5 minutes.  Stir in the mushrooms, rosemary and thyme.  Cook for 3 minutes.  You will want the mushrooms to become tender.  Add the red wine and cook for 2 minutes.  Stir constantly.  Stir in the remaining vegetable broth and cook for 7 minutes over a medium heat.  In a small size bowl whisk together the tamari and flour to create a thick paste.  Add the mixture to the skillet 1 teaspoon at a time.  Whisk constantly to make sure the paste is completely dissolved.  Boil for 2 minutes.  Stir constantly.  Add the kosher salt and pepper.  Remove from the heat and serve.  Makes 3 1/2 cups

 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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