Feel free to use other delicious mushrooms for this mushroom gravy. A mix of different mushrooms works well too.
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package baby bella mushrooms
vegetable stock or water + 1 teaspoon vegetable bouillon paste
freshly ground black pepper
tamari soy sauce
Salt to taste
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.
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