Mushroom Gravy
Submitted by Isa
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| prep time: 10 minutes | cooking time: about 50 minutes | makes gravy for 6-8 |
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| Use it on mashed potatoes, stuffing and all foods that love gravy. |
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Equipment:
large skillet
Ingredients
2 tablespoon olive oil
1 1/2 cups cremini mushrooms sliced
1 1/2 cup shitake mushrooms sliced
1 shallot sliced
2 cloves garlic, minced
2 cup veg broth
1/2 cup white wine
1 tablespoon sage
1/2 teapoon salt
1/4 teaspoon fresh black pepper
1/4 cup soy milk (regular flavor)
2 teaspoons flour dissolved in 1/4 cup cold water
Directions
Heat oil up on medium-high heat in a large skillet. Add sliced mushrooms and shallots. Saute for 10 minutes. Add minced garlic, salt, pepper and sage. Saute 5 minutes more. Add white wine and saute. Add vegetable broth. Simmer uncovered for 30 minutes, until liquid is reduced by about half. Add flour mixture and combine well until sauce is thickened. Add soy milk and cook only 1 or 2 more minutes. It's ready! |
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Reviews (add your own)
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| Jessica wrote on Sunday November 20th, 2005 07:11 PM |
 three and a half soybeans |
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This came out great! We took it to work & all the meat-eaters really liked it too. I made it with veggie broth concentrate that made it a little salty- I will try it with canned veggie broth next time. |
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| Ryan wrote on Friday December 01st, 2006 06:12 PM |
 four soybeans |
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We made this for Thanksgiving last week, and it turned out GREAT! I would totally recommend it to everyone--even non-vegans--as a great-tasting gravy.
The only thing is, if you like a fair amount of gravy on your tofurkey/potatoes/etc then I would just say that this recipe doesn't make quite as much gravy as it says. We only had 4 vegans eating it, and it was just about the perfect amount. So I think "6-8 servings" is not very accurate, unless they are very small servings. |
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| banu wrote on Thursday April 26th, 2007 06:22 AM |
four soybeans |
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I don't even know what I did to this recipe (well - it involved no oil, no shitake mushrooms, no shallot, no white wine, no sage; the additions of a whole bunch of other shit) but it was incredible. I made tons (I kept having to add more stuff because it was too thick then too thin then thick, etc) and have been eating it like a really creamy soup. This recipe is awesome. |
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