Mushroom Gravy

This insanely delicious gravy with chunks of sliced (or diced) mushrooms is great slathered on anything, especially my Plant-based Turkey Roast!

Ingredients

Setup

  • 1 shallot, finely chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon coconut aminos
  • 1 garlic clove, minced
  • 1 tablespoons fresh thyme leaves (1/2 tablespoon dried)
  • 1 tablespoon chopped fresh rosemary (1/2 tablespoon dried)
  • 1/4 cup whole wheat or all-purpose flour
  • 1.5 cups vegetable broth
  • Sea salt and freshly ground black pepper

 

Directions

  1. Heat a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes, adding a tablespoon of water at a time to deglaze.
  2. Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the coconut aminos, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
  3. Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.

Serves 4

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