Description
This make ahead-able vegan mushroom gravy is great for Thanksgiving (and beyond).
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 6 ounces cremini mushrooms, stemmed and sliced
- Fine sea salt and freshly ground black pepper, to taste
- 1 medium garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine, like sauvignon blanc, chardonnay, or pinot grigio
- 2 cups mushroom broth or vegetable broth
- 1 tablespoon low-sodium soy sauce
Instructions
- Heat the oil in a large skillet over medium heat. Add the mushrooms with a pinch of salt and pepper. Cook until they’re soft and brown around the edges, stirring occasionally, 8 to 10 minutes.
- Add the garlic and flour, and stir to incorporate. Then add the wine and let it bubble for a few seconds to evaporate the alcohol. Add the broth and soy sauce, and bring to a boil – if the mixture seems a little goopy now, that’s okay. Then reduce the heat to low, cover tightly with a lid, and simmer for 10 minutes.
- Transfer half of the mixture to a blender (see safety note below!) and purée until smooth. Then combine both halves, taste, and adjust the seasonings, if needed.
Notes
Caution: Since the gravy is hot, it’s super important that steam has a way to escape the blender while you puree. Remember to take out the removable center of the blender lid before blending. If the steam is trapped inside, the blender lid will blow off when you press the ‘blend’ button and you’ll have gravy all over your kitchen.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 44
