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Mushroom Gravy
Feel free to use other delicious mushrooms for this mushroom gravy. A mix of different mushrooms works well too.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
Author:
Jenné
Ingredients
1
tablespoon
grapeseed oil
10
oz
package baby bella mushrooms
sliced thinly
2
tablespoons
all-purpose flour
2
teaspoons
porcini powder
2
cups
vegetable stock or water + 1 teaspoon vegetable bouillon paste
1
teaspoon
freshly ground black pepper
1
teaspoon
dried rosemary
½
tablespoon
tamari soy sauce
1
tablespoon
nutritional yeast
Salt to taste
Instructions
Heat oil in a saucepan on medium heat.
Add the mushrooms and a pinch of salt, and sauté until they are tender, about 7 minutes.
Add the all-purpose flour and stir well. Allow the flour to toast for about 30 seconds.
Add the porcini powder, vegetable stock (or water and bouillon), black pepper, and rosemary.
Bring to a simmer, and reduce the heat to medium-low.
Continue to cook and reduce the gravy for 30 minutes. Add the tamari and nutritional yeast, and season to taste with salt.
Remove from the heat and allow the gravy to cool for 10 minutes before serving.