Serves 8 to 10.
This recipe makes enough savory gravy for a holiday feast or can be halved for a tasty everyday meal.
10 oz. white mushrooms, thinly sliced or chopped
4 cups mushroom or vegetable broth
½ cup barley flour
2 Tbsp. soy sauce
2 Tbsp. nutritional yeast
1 tsp. dried thyme
½ tsp. dried basil
½ tsp. poultry seasoning
½ tsp. onion powder
black pepper, to taste
1. Add sliced mushrooms to a large saucepan and cook, stirring occasionally, over medium heat until mushrooms are fully cooked.
2. In a separate cup or bowl, combine the flour with about a cup of cold broth. Stir to mix well into a paste with no lumps.
3. Add the rest of the broth to the saucepan with mushrooms. Add all the remaining ingredients including the flour/broth mixture and stir or whisk until well combined and smooth. Heat gravy over medium heat until it thickens.
Variations: Add 3 Tbsp. wine, dry sherry or mirin.