Rich & Delicious Mushroom Gravy
 
 
*if you don't like the idea of using a seasoning called poultry (although there is not poultry in the seasoning) - you can make your own by mixing together 2 teaspoons ground sage 1½ teaspoons ground thyme 1 teaspoon ground marjoram ¾ teaspoon ground rosemary ½ teaspoon nutmeg ½ teaspoon finely ground black pepper Store in a tight well fitted jar.
Author:
Cuisine: Gravy
Serves: 3 cups
Ingredients
  • 2 tbsp olive oil
  • 3 cups low-sodium vegetable broth
  • 1 cup chopped white onion
  • 4 cloves garlic, chopped
  • 8 ounces of mushrooms - any kind I used Portobello, white & brown (which is approximately 3 cups chopped)
  • 1 tsp poultry seasoning *see note in summary
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • Salt & Pepper
  • ¼ cup dry red wine
  • 2 fresh sage leaves, chopped
Paste
  • 2 tbsp reduced-sodium tamari
  • 3 tbsp nutritional yeast
  • 2 tbsp whole-wheat flour (for gluten free gravy - use rice powder)
  • ¼ tsp ground black pepper
Instructions
  1. In a large sauce pan, heat olive oil.
  2. Add onion and mushrooms and saute three minutes.
  3. Add garlic and poultry seasoning and saute until onion is translucent about another minute or two.
  4. Add red wine and cook one minute, stirring constantly. Stir in remaining 3 cups of broth and fresh herbs. Bring to a boil, reduce heat and simmer.
Paste
  1. Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste.
  2. Add mixture to pan, whisking constantly to make sure the paste dissolves. Bring to a boil and boil another minute, stirring constantly. Add salt, pepper and fresh sage.
  3. Adjust seasonings.
  4. If you want a thicker gravy
  5. Whisk together 1 tablespoon flour (or cornstarch) to 1 tablespoon of water to form a paste. Add to gravy and whisk. Keep adding and whisking to desired thickness.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/grilled-portobello/