Mushroom Gravy
Servings: 6 people
Sautéed Mushrooms
- 1 tablespoon (1 tablespoon) extra virgin olive oil
- 1 pound (460 grams) mushrooms sliced 1/8 inch or 3mm thick
- ½ teaspoon (½ teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 2 cloves (2 cloves) garlic grated
Gravy
- 2 tablespoons (30 grams) butter or dairy-free butter
- 4 tablespoons (30 grams) all-purpose flour
- 2 cups (500 grams) vegetable broth or more for a thinner gravy
- 1 sprig (1 sprig) rosemary
- 1 tablespoon (1 tablespoon) soy sauce
- 1 handful parsley optional, as garnish
- Heat 1 tablespoon extra virgin olive oil in a large skillet.Add 1 pound mushrooms (sliced) and season with ½ teaspoon salt and ⅛ teaspoon black pepper.Cook on medium-high heat for 10 minutes or until they brown.Stir in 2 cloves garlic (grated) and cook for two more minutes until you smell its fragrant aroma.Transfer the mushrooms onto a plate and set them aside.
- In the same skillet, melt 2 tablespoons butter on medium heat.Add 4 tablespoons all-purpose flour and whisk until the mixture bubbles.Add 2 cups vegetable broth, 1 sprig rosemary, and 1 tablespoon soy sauce.Simmer while stirring until the liquid thickens (30 – 60 seconds).Stir in sautéd mushrooms.Taste and adjust for salt and consistency. You can add more broth if it is too thick.
- Try it with mushroom Wellington, stuffed butternut squash, vegetarian stuffing, mashed potatoes, or check out our chapter with serving suggestions.We recommend topping with 1 handful parsley (chopped) as garnish.
