Mushroom Gravy

MUSHROOM GRAVY

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.

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