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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mushroom Gravy Recipe

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This recipe for Mushroom Gravy is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 yellow onion, diced
1 package button mushrooms, diced
3 cloves garlic, minced
1 T extra virgin olive oil
1/2 cup dry white wine or 1/4 cup mirin (if you want a sweeter gravy).
1/2 cup stock (Imagine No-Chicken stock)
1 heaping T of freshly minced thyme
1 tsp. arrowroot (this is a thickener like corn starch
1 T shoyu or tamari (naturally brewed soy sauce).
Directions:
Directions:
In a deep saute pan, heat oil and add onions over a medium flame. Allow onions to brown and carmelize, then add garlic and mushrooms.

Allow to cook until brown and sticking to the bottom of the pan, then deglaze with wine, loosen the crispy bits from the bottom of the pan with your wooden spoon and allow the mixture to absorb the liquid until almost dry.

Now add stock, thyme, and shoyu and turn down flame to low and simmer for several minutes. Add arrowroot and stir to incorporate, allowing mixture to thicken.

Remove from flame and allow to cool, then place in a blender or use an immersion blender to puree briefly; just a few seconds is enough.

Gently reheat if necessary and add freshly cracked black pepper.

 

 

 

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