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Servings:

Vegetarian Mushroom Herb Gravy

This gravy. It is so creamy and flavorful that everyone at the table will give it rave reviews. The vegetarians. The carnivores. It’s that good. Really.

Total Time

40min

0.0

0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

1/3 cup

Dried Mushrooms

•

2 cups

Vegetable Stock

•

3 Tbsp

Salted Butter

•

1 1/2 Tbsp

Minced Shallots

•

3 Tbsp

All-Purpose Flour

or gluten-free all-purpose flour

•

3 Tbsp

Reduced Sodium Soy Sauce

or Gluten-free Reduced-Sodium Tamari

•

1/2 cup

Light Cream

•

1 Tbsp

Cooking Sherry

•

1 Tbsp

Chopped Fresh Thyme Leaves

•

1 Tbsp

Chopped Fresh Sage

•

to taste

Salt

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

Bring Vegetable Stock (2 cups) to a boil. In a small bowl pour stock over Dried Mushrooms (1/3 cup) . Let soak for 20 minutes.

Strain the mushrooms over another bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.

In a medium saucepan, melt the Salted Butter (3 Tbsp) . Add the Shallots (1 1/2 Tbsp) . Sauté for 5 minutes over medium heat until softened.

Add the All-Purpose Flour (3 Tbsp) to the butter/shallot mixture, stirring constantly. Cook for 2 minutes.

Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.

Add the reserved mushrooms, Reduced Sodium Soy Sauce (3 Tbsp) , Light Cream (1/2 cup) , Cooking Sherry (1 Tbsp) , Fresh Thyme Leaves (1 Tbsp) and Fresh Sage (1 Tbsp) to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency.

Season to taste with Salt (to taste) and Freshly Ground Black Pepper (to taste) and serve.

Author's Notes

For Gluten-Free, replace all-purpose flour with gluten-free all-purpose flour and replace reduced-sodium soy sauce with gluten-free reduced-sodium tamari.

For a vegan version, replace the butter with olive oil. Replace the cream with additional vegetable stock or broth.

Nutrition Per Serving

CALORIES

126

FAT

8.0 g

PROTEIN

3.1 g

CARBS

9.8 g