This rich, earthy gravy can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.Yield: 2 cups chunky gravy or 1 cup smooth gravy, for 8 servings
Active Time: 20
Total Time: 30
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chopped cleaned portobello mushrooms, (2 medium)
- 2 1/4 cups vegetable broth
- 3 tablespoons tamari, or reduced-sodium soy sauce
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon crumbled dried sage
- 1 tablespoon cornstarch
- 2 tablespoons water
- Freshly ground pepper, to taste
- Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
- Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
- Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We especially like the Imagine and Pacific brands, sold in convenient aseptic packages that allow you to use small amounts and keep the rest refrigerated.
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Nutrition Per Serving
|fat||2 g (0 g sat, 1 g mono)|
Exchanges 1/2 vegetable, 1/2 fat (per 1/4 cup)