Mushroom Gravy with Rosemary


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Description

This is a flavorful gravy you'll be glad you made plenty of because it's perfect for topping your mashed root vegetables and nut loaf. (See recipes elsewhere on site.)

Rosemary Mushroom Gravy

Ingredients

4 tablespoons

Olive Oil

1⁄2

Large Yellow Onion (finely chopped)

2 1⁄2 tablespoons

Fresh Rosemary (finely chopped)

1 pound

Fresh Shitake Mushrooms (stems removed, caps finely sliced)

1⁄4 cup

Dry White Wine

4 cups

Vegetable Broth

2 tablespoons

All Purpose or Gluten-free Flour

1 tablespoon

Tamari Soy Sauce

1 tablespoon

Nutritional Yeast

4 tablespoons

Earth Balance Buttery Spread (or your favorite vegan butter)

Salt and Freshly-ground Black Pepper (to taste)

Summary

Yield	Cups
Prep time	45 minutes
Total time	45 minutes

This recipe is:

Gluten-Free, Nut-Free, Soy-Free

Instructions

1. Heat oil in a deep pan over a medium heat. Add the onion and cook about 5 minutes until soft.

2. Add the rosemary and mushrooms and cook until mushrooms have browned (about 10 minutes). Add the wine and cook until the liquid is mostly evaporated.

3. Add the vegetable broth and simmer until reduced by one-third (another 10-15 minutes.)

4. Combine the flour, nutritional yeast, tamari, and a little of the vegetable broth from the pan in a small bowl, stirring until smooth. Add to pan and continue cooking over a reduced heat until gravy is thickened.

5. Remove from heat and add chunks of the vegan butter.

6. Season with salt and freshly ground pepper to taste.

Notes

Can be made in advance and refrigerated. Simmer when reheating.