Vegan Mushroom Make-Ahead Gravy
3 - Dinner, 5 - FarmOne - Mushrooms, Sauce & Stock
Ingredients
1/2 cup extra-virgin olive oil
1 onion finely chopped (1 cup)
8 ounces baby portobello mushrooms finely chopped (2 cups) (use a mix of fresh different types of mushrooms & reconstituted dried porcinis)
1/2 cup all-purpose flour
4 cups vegetable or mushroom stock preferably homemade, as needed
1 teaspoon soy sauce or Vegemite or 1 Bragg's liquid aminos
1 tablespoon miso paste (light or dark)
1 glug bourbon
fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Description
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.
Directions
In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Important to brown the mushrooms and then the flour too.
Slowly whisk in vegetable stock, miso, a little at a time, until a smooth sauce forms.
Simmer 2 to 3 minutes until thickened.
Add soy sauce/Vegemite, bourbon salt and pepper.
Serve as is, or pass it through a fine mesh strainer.
Notes
It's all in the stock! The whole concept of gravy is in the drippings of a meat source. To go vegan your stock has to be delicious enough to stand alone. Roast some veggies, onion, garlic, leeks, mushrooms, carrots etc and building the stock from that.