Creamy Mushroom Gravy with Shallots & Herbs
Ingredients
-
1
tablespoon
olive oil
-
⅓
cup
grated shallots
-
1
tablespoon
fresh thyme leaves, minced
-
5
leaves
fresh sage, minced
-
2
lbs
mushrooms, caps sliced ¼ inch thick
-
to taste
sea salt and ground black pepper
-
3
cloves
garlic, finely grated
-
2
tablespoons
gluten-free tamari soy sauce
-
1
tablespoon
balsamic vinegar
-
1
tablespoon
mellow miso
-
3 ½
cups
vegetable stock
-
1
Russet potato
peeled and cut into quarters
-
½
cup
raw cashews, soaked for at least 1 hour
Instructions
- Heat olive oil in a pot over medium heat and add grated shallots, cooking until translucent.
- Stir in thyme and sage, then add sliced mushrooms, letting them cook for a few minutes until browned.
- Add grated garlic, tamari, balsamic vinegar, and miso, stirring to combine and scrape any browned bits.
- Pour in vegetable stock and bring the mixture to a boil.
- Add potato pieces to the pot, cover, and simmer until the potatoes are tender.
- Remove potato pieces and blend with soaked cashews and some cooking liquid until smooth.
- Return the blended mixture to the pot, stirring until the gravy is creamy and thickened.
- Simmer for a few more minutes, adjusting seasoning as needed before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
500mg
Cholesterol
0mg
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