Vegan Mushroom Gravy
Ingredients
The base
-
¼
cup
olive oil or vegan butter
-
8
ounces
white mushrooms, sliced
-
8
ounces
baby Portobello mushrooms, sliced
-
1
large
onion, finely chopped
-
2
cloves
garlic, minced
-
½
teaspoon
fresh thyme leaves, minced
-
¼
cup
all-purpose flour
-
4
cups
vegetable broth
Seasoning
-
½
teaspoon
salt
-
to taste
freshly ground black pepper
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
- Add mushrooms and ½ teaspoon salt, cooking until liquid evaporates and mushrooms start to brown, about 7 to 9 minutes.
- Add onion and sprinkle with salt, cooking until onion begins to brown, about 6 to 8 minutes.
- Stir in garlic, thyme, and flour, coating the vegetables well for about 1 minute.
- Whisk in vegetable broth, scraping the bottom of the pan to loosen browned bits, and bring to a boil.
- Reduce heat to medium-low and simmer until gravy thickens, about 7 to 10 minutes.
- Season with salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
4
Calories
81
Total fat
6g
Total carbohydrates
7g
Total protein
2g
Sodium
380mg
Cholesterol
0mg
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