1pound(460grams)mushroomssliced 1/8 inch or 3mm thick
½teaspoonsalt
⅛teaspoonblack pepper
2clovesgarlicgrated
Gravy
2tablespoons(30grams)butteror dairy-free butter
4tablespoons(30grams)all-purpose flour
2cups(500grams)vegetable brothor more for a thinner gravy
1sprigrosemary
1tablespoon(15grams)soy sauce
Clean 1 pound mushrooms; rinse them under running water if they are heavily soiled, or brush them with a wet paper towel if they are not too dirty.Cut them into not-too-thin slices of about 1/8 inch or 0.3 centimeters.
In a large skillet, heat 1 tablespoon extra virgin olive oil, add the mushrooms, season with ½ teaspoon salt and ⅛ teaspoon black pepper and cook on medium-high heat for 10 minutes or until they brown.Add2 cloves garlic (grated) and cook for 2 more minutes.
Note: the mushrooms will first release water. Keep cooking them until the pan is completely dry and they squeak and brown on the pan.Transfer the mushrooms onto a plate and set them aside.
Then in the same pan, melt2 tablespoons butter, add 4 tablespoons all-purpose flour and whisk until the flour-butter mixture starts to bubble (about a minute)
Add 2 cups vegetable broth, 1 tablespoon soy sauce, and 1 sprig rosemary, then simmer while stirring until the liquid thickens.
Stir in the mushrooms, taste and adjust for salt.Add more broth if necessary to reach your desired consistency.
Serve as a side to mains, veggies, or mashed potatoes. Check out our serving suggestions chapter for more ideas.